xiaoxl/recipe_data huggingface dataset:
Peanut Butter Cup Cookies
Category: desserts
By BUCHKO

These cookies have a sweet peanut butter cup center.

Ingredients:
1 ¾ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ cup butter, softened
½ cup white sugar
½ cup peanut butter
½ cup packed brown sugar
1  egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40  miniature chocolate covered peanut butter cups, unwrapped

Directions:
Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Prep time: 25 mins
Cook time: 10 mins
Total time: 1 hr 35 mins
Yields: 40 cookies

Calories: 122
Fat: 6.5 g
Saturated fat: 2.7 g
Carbohydrates: 14.4 g
Sugars: 9.2 g
Dietary fiber: 0.6 g
Protein: 2.4 g
Cholesterol: 11.3 mg
Sodium: 119.1 mg
Pork Chili Verde (Green Pork Chili)
Category: soups-stews-and-chili
By Chef John

This chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor so I usually do it.

Ingredients:
2 tablespoons vegetable oil
2 pounds boneless pork shoulder, cut into 2-inch pieces
1  yellow onion, diced
2 teaspoons kosher salt, or to taste, divided
2 teaspoons dried oregano
2 teaspoons ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
10  fresh tomatillos
3  jalapeno chile peppers, seeded
1  poblano chile pepper, seeded
6 cloves peeled garlic
½ cup packed cilantro leaves
1  bay leaf
2 ½ cups chicken stock, or as needed
1 ½ pounds Yukon Gold potatoes, quartered
freshly ground black pepper
¼ cup sour cream
pickled red onions (optional)
1 tablespoon chopped fresh cilantro

Directions:
Heat vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix and turn pieces over and brown on the other side, 4 to 5 minutes. Add onion, 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 4 minutes.  Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant, about 2 minutes. Reduce heat to low. Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour. Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and cilantro leaves.

Prep time: 20 mins
Cook time: 2 hrs 5 mins
Total time: 2 hrs 25 mins
Yields: 4 servings

Calories: 569.4
Fat: 32.2 g
Saturated fat: 11 g
Carbohydrates: 42 g
Sugars: 3.7 g
Dietary fiber: 5.7 g
Protein: 29.3 g
Cholesterol: 95.9 mg
Sodium: 1484.6 mg
Creamy Garlic Mushroom Chicken


Ingredients:
boneless skinless chicken breasts, salt, pepper, garlic powder, cornstarch, butter, cooking wine, lemon juice, chicken broth, chicken bouillon powder, oregano, garlic, parsley flakes

Directions:
Season Chicken Breasts with Salt, Pepper and Garlic Powder to taste.
Cover Chicken in Cornstarch, Brown on Both Sides in Pan with 1 tbsp of Butter.
Mix Cream of Mushroom Soup, Fresh Mushrooms, Cooking Wine, Lemon Juice, Chicken Broth, Chicken Bouillon, Grated Garlic, Oregano, Parsley Flakes and 1 tbsp of butter in crock pot.
Add Chicken to to Mixture and Cook in Crock Pot on High for 2-2.5 Hours.
Serve with Mashed Potatoes and Veggies -- and Enjoy!
Pumpkin Jam


Ingredients:
pumpkin, apple cider, lemon juice, sugar, vanilla extract, cinnamon, nutmeg

Directions:
If using fresh pumpkin, cut in half, take out seeds, and roast until tender.
Once cooled, puree roasted pumpkin until smooth and then add six cups to large pan over medium/high heat.
Next add apple cider, lemon, vanilla, and spices. Mix well.
Bring mixture to light boil and reduce heat to medium temperature Stirring often so the bottom doesn't burn.
Place dry pectin in the 2 cups of sugar and mix.
Add sugar/pectin to pumpkin mixture and let cook for about an hour.
Remove from heat and fill jars to 1/4" of top. Recipe makes approximately 9 half-pint 8 oz. jars.
Wipe rims clean and screw on 2-piece lids.
Submerge sealed jars into hot water at 200 degrees (or boiling] for 10 minutes. You will hear a "pop" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.
Super-Moist Coconut Cake


Ingredients:
coconut milk, eggs, flour

Directions:
Begin by choosing a cake pan recommended on the cake mix box.
Preheat oven to 350°.
Generously spray the cake pan with cooking spray and sprinkle with flour.
Using an electric mixer on low to medium speed, mix the cake mix, coconut milk, 2 eggs, and shredded coconut.
Mix until moistened, but don't over mix.
Pour into greased cake pan of your choice.
Bake at 350° following the time frame given on the cake mix box. Time is based on the type of cake pan used.
If you prefer to leave out the shredded coconut, reduce the coconut milk by about 2 ounces (more or less].
Leftover Pot Roast Casserole
Category: main-dish
By Yoly

I made a very large pot roast and gave some to my neighbor. The next day she shared this recipe that she made with it. It's absolutely delicious and a great idea to use up those leftovers.

Ingredients:
1 ½ tablespoons butter, divided
½ pound baby carrots, cut into horizontal quarters
¾ cup chopped onion
2 stalks celery, chopped
2 cups shredded leftover pot roast
2 cups boiling water
½ cup milk
1 (4 ounce) package scalloped potatoes (such as Idahoan®)

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking dish. Melt 1/2 tablespoon butter in a skillet. Add carrots, onion, and celery; cook until tender, 5 to 8 minutes. Add pot roast. Mix boiling water and 1 tablespoon butter in a bowl until butter is melted. Mix in milk, potatoes and the envelope of sauce mix from the box. Add pot roast mixture and stir until combined. Pour into the prepared baking dish. Bake in the preheated oven until potatoes are fork-tender, 30 to 40 minutes. Remove from the oven and let sauce thicken for 5 minutes before serving.

Prep time: 10 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 8-inch casserole

Calories: 513.1
Fat: 29.6 g
Saturated fat: 12.6 g
Carbohydrates: 30.3 g
Sugars: 5.7 g
Dietary fiber: 4.8 g
Protein: 30.8 g
Cholesterol: 111.8 mg
Sodium: 611.9 mg
Serviette/Napkin Folding, Arrow Fold.


Ingredients:
character(0]

Directions:
Lay your serviette out flat and square before you. Take the top left and right corners and bring them down to the bottom left and right corners so that it is folded in half horizontally with the crease at the top.
Take the top right hand corner (where the crease is] and bring it to the center bottom point if the rectangle shape. Repeat with the top left hand corner. You should now have a triangle shape with a vertical gap running down the middle.
Take the corner of the right loose flap that just folded down (it's in the bottom centre of the triangle] and fold it back on itself so that what *was* the middle line is now matching the outside edge of the triangle. Repeat with the left side loose flap. You should still have a triangle shape but it now looks like a triangle with a shirt collar LOL.
Take hold of the serviette at the top point of the triangle and at the bottom centre of the triangle and  and raise it so that it stands proud of the two " collar" pieces on each side.
IF you have paper serviettes, there will be a pre-formed factory made crease along this centre line (of the last step] and because of it the serviette probably won't want to stay raised in the middle, so bring the centre in towards itself until the bottom parts of the "collar" meet and then gently press the top bit down so that you have a top triangle with the crease in the centre. I found that by creasing the outer pleats of this top triangle, it did stay raised up.
Sensational Sirloin Kabobs
Category: everyday-cooking
By Kimber

After a wild night marinating in a slightly sweet soy sauce and lemon-lime mixture, sirloin steak chunks are skewered with veggies and grilled. You'll want to make these again and again!

Ingredients:
¼ cup soy sauce
3 tablespoons light brown sugar
3 tablespoons distilled white vinegar
½ teaspoon garlic powder
½ teaspoon seasoned salt
½ teaspoon garlic pepper seasoning
4 fluid ounces lemon-lime flavored carbonated beverage
2 pounds beef sirloin steak, cut into 1 1/2 inch cubes
2  green bell peppers, cut into 2 inch pieces
skewers
½ pound fresh mushrooms, stems removed
1 pint cherry tomatoes
1  fresh pineapple - peeled, cored and cubed

Directions:
In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight. Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside. Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag. Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.

Prep time: 15 mins
Cook time: 15 mins
Total time: 8 hrs 30 mins
Yields: 8 servings

Calories: 326.5
Fat: 17.4 g
Saturated fat: 6.9 g
Carbohydrates: 19.2 g
Sugars: 13.7 g
Dietary fiber: 2.1 g
Protein: 24 g
Cholesterol: 76 mg
Sodium: 608 mg
Okra vegetable


Ingredients:
okra, onion, green chilies, gingerroot, garlic, mustard seeds, curry leaf, cumin powder, turmeric powder, tamarind extract, salt

Directions:
Heat 1 tblsp oil in a wok., Add the mustard seeds, curry leaves, sliced onions and green chillies., Saute till onions turn translucent., Add the ginger and garlic and the cumin and turmeric powders., Then add the sliced okra and the salt., Saute till just mixed through so that it does not get sticky., Let it cook on low till the okra is almost cooked without stirring., Add the tamarind extract and mix and cook till the okra is cooked through.
Salsa With Green Chilies


Ingredients:
tomatoes, yellow onion, green chilies, lime, juice of, cilantro, red wine vinegar

Directions:
"Combine all the above."
Deep-Fried Onion Rings
Category: appetizers-and-snacks
By Elle

Bermuda onions are covered in a buttermilk batter and deep-fried. Can be reheated in a warm oven to serve.

Ingredients:
3 large Bermuda onions, sliced into 1/3-inch rings
1 cup sifted all-purpose flour
1 cup buttermilk
1  egg, beaten
½ teaspoon baking soda
½ teaspoon salt
2 cups corn oil, or as needed

Directions:
Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels. Whisk flour, buttermilk, egg, baking soda, and salt together in a bowl until smooth. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Dip onion rings in batter, working in batches; fry battered onion rings in the hot oil until browned, about 5 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.

Prep time: 10 mins
Cook time: 15 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 586.8
Fat: 56.1 g
Saturated fat: 7.4 g
Carbohydrates: 18.7 g
Sugars: 3.9 g
Dietary fiber: 1.4 g
Protein: 4 g
Cholesterol: 24.5 mg
Sodium: 267.5 mg
Italian BBQ Pork Chops
Category: world-cuisine
By Sarah

BBQ turned Italian! Just the right amount of sweetness; it's addictive! Enjoy!

Ingredients:
¾ cup balsamic vinegar
½ cup ketchup
¼ cup brown sugar
1 clove garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground black pepper
4 (6 ounce) pork loin chops
salt and freshly ground black pepper to taste

Directions:
Stir the balsamic vinegar, ketchup, brown sugar, garlic, Worcestershire sauce, Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a saucepan over medium-low heat; cook the sauce at a simmer for 20 minutes. Remove from heat and allow to sit for 5 minutes. Preheat an outdoor grill for medium heat and lightly oil the grate. Season both sides of the pork chops with salt and black pepper. Brush the chops with the sauce from the saucepan. Cook the pork chops on the preheated grill until the pork is no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove from the grill and allow to rest for 3 minutes before serving with the remaining sauce on the side.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 269.8
Fat: 6.6 g
Saturated fat: 2.3 g
Carbohydrates: 30 g
Sugars: 27.2 g
Dietary fiber: 0.2 g
Protein: 22.4 g
Cholesterol: 54.3 mg
Sodium: 807.1 mg
Fruitilicious Rice Salad


Ingredients:
water, green beans, brown sugar, pineapple chunks in juice, golden raisin, water chestnut, cherry tomatoes, lemon juice, Dijon mustard, garlic powder, garlic clove, thyme, olive oil, black pepper

Directions:
Place 1/2 cup of water into a shallow skillet over medium heat.  Bring to a simmer and add the baby carrots and cook for 4 minutes.   (I like my vegetables rather toothy, if you prefer softer cook an additional minute.] If the water fully evaporates, add just 1 or 2 tablespoons more.
Add the green beans and brown sugar to the carrots and cook an additional 1 to 2 minutes. Remove from heat.
Mix together all of the salad ingredients except the tomatoes.
Mix the dressing together in a small bowl.  Pour on salad and toss.
Add tomatoes and toss a bit more.  (Tomatoes are tossed later as they can become a little bruised and mushed].
Chill the salad at least 1 hour, but you can make this a day (24 hours] ahead.  It ages quite well.
German Spaetzle With Cheese


Ingredients:
spaetzle noodles, butter, onions

Directions:
•Preheat oven to 325°F.
•Heat butter (or oil] in skillet and sautee onions until tender, about 5 minutes.
•Butter casserole dish. Begin by layering with 1/3 of the spaetzle, season with salt and pepper, sprinkle with 1/3 of the cheese. Repeat, until you have layered 3 times.
•Top with the sauteed onions.
•Bake, uncovered, about 20 - 30 minutes, or until bubbly and slightly browned on top.
Tom's Sweet Pimento Cheese
Category: appetizers-and-snacks
By Tom Wyant

This pimento cheese is great as a sandwich, as a spread on crackers, or stuffed into celery.  Our kids can't get enough of it.  I like it best served as a sandwich with a big bowl of my homemade chili.

Ingredients:
1 (8 ounce) package cream cheese, softened
12 ounces shredded mild Cheddar cheese
½ cup creamy salad dressing (such as Miracle Whip®)
¼ teaspoon garlic salt
1 teaspoon white sugar
2 tablespoons sweet pickle juice
½ cup sweet pickle relish
1 (4 ounce) jar chopped pimentos, drained

Directions:
Beat the cream cheese and Cheddar cheese together with an electric mixer in a large bowl until light and fluffy. Beat in the salad dressing, garlic salt, sugar, and pickle juice, scraping down the sides of the mixing bowl. Stir in the pickle relish and pimentos. Refrigerate for at least one hour before serving.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 2 cups

Calories: 339.3
Fat: 28 g
Saturated fat: 15.6 g
Carbohydrates: 9.9 g
Sugars: 7.6 g
Dietary fiber: 0.4 g
Protein: 12.9 g
Cholesterol: 80.5 mg
Sodium: 655 mg
Opal's Cherry Delight
Category: desserts
By NancyJo922

Cherry refrigerated cheesecake. Delicious and simple. Very quick, simple to make with no special ingredients!

Ingredients:
20  graham crackers, finely crushed
½ cup confectioners' sugar
¼ cup butter, melted
1 (8 ounce) package cream cheese, at room temperature
1 (8 ounce) container whipped topping (such as Cool Whip®)
1 cup confectioners' sugar
1 (12 ounce) can cherry pie filling

Directions:
Mix graham cracker crumbs, 1/2 cup confectioners' sugar, and butter together in a bowl; press into a 9x9-inch pan. Whisk cream cheese, whipped topping, and 1 cup confectioners' sugar together in a bowl until smooth; spread over graham cracker crust. Pour cherry pie filling over cream cheese mixture layer. Refrigerate until firm, at least 1 hour.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 1 9x9-inch pan

Calories: 393.4
Fat: 21.3 g
Saturated fat: 14.4 g
Carbohydrates: 48.4 g
Sugars: 29.6 g
Dietary fiber: 0.7 g
Protein: 3.1 g
Cholesterol: 40.9 mg
Sodium: 225.2 mg
Jen-Jen's Turmeric-Spiced Popcorn


Ingredients:
turmeric, salted butter

Directions:
Add salted butter and turmeric spice to small pan with pour spout.
Add yellow popcorn kernels to air popper.
Turn on burner with butter pan to medium (5] heat.
Turn on air popper immediately after turning on stove burner.
When butter is mostly melted, turn off  burner.  Popcorn should finish popping near the same time as well.
Drizzle butter over popcorn, toss and enjoy!
Russian Tea Cookies


Ingredients:
unsalted butter, powdered sugar, vanilla extract, all-purpose flour, salt, pecans, walnuts, powdered sugar

Directions:
Preheat oven to 400 degrees.  In a large bowl, cream butter and 1/2 cup powdered sugar until smooth.  Add almond and vanilla extracts.  Slowly add flour and salt to butter mixture, and mix until incorporated.  Mix in pecans and walnuts.
Use a cookie scooper to scoop the dough and then roll into balls (or use your hands to form 1" balls].  Bake for 10-12 minutes.  (These cookies barely brown, so if they don't look done, it's okay!].
Roll in powdered sugar while still warm, and roll again when cool.
Brownie Ganache Torte


Ingredients:
graham cracker crumbs, brown sugar, butter, heavy whipping cream, brewed coffee, butter, water

Directions:
Crust:
Lightly butter bottom only 10-inch springform pan or spray with cooking spray.
In medium bowl, mix graham creacker crumbs, toffee bits, brown sugar and 1/4 cup melted butter with fork until crumbs are coated.
Press in bottom of buttered pan.
Chcolate Layer:
In 1-quart saucepan, heat whipping cream over medium-low heat until hot.
Stir in liqueur.
With wire whisk, stir in chocolate chips until smooth.
Remove from heat.
Place 1/4 cup chocolate mixture in small microwaveable bowl; set aside for drizzle.
Pour and carefully spread remaining chocolate mixture over crust.
Freeze for 20 minutes.
Filling:
Heat oven to 325ºF.
In a large bowl, mix brownie mix, 6 Tablespoons melted butter and the water; beat 50 strokes with spoon (mixture will be thick].
In a small bowl, beat egg whites with electric mixer on high speed 1-2 minutes or until soft peaks form.
Add brownie mixture, beat with electric mixer on low speed just until well blended, about 30 seconds (batter will appear lumpy].
Remove crust from freezer.
Spread batter over chocolate layer.
Sprinkle almonds evenly over top.
Bake at 325ºF for 45-60 minutes or until center is puffed and set and edges are firm (middle will be soft].
DO NOT OVERBAKE.
Cool on wire rack 2 hours.
Run knife around side of pan; remove side.
Microwave reserved chocolate mixture on High for 10-15 seconds until desired drizzling consistency; drizzle over torte.
To serve at room temperature, cool an aditional hour.
Or refrigerate until serving time.
If desired, top individual servings with unsweetened whipped cream.
Now, sit down and enjoy with a cup of coffee!
*To toast chopped almonds, spread on cookie sheet; bake at 325ºF for 6-8 minutes, striing once, until golden brown. (This can be done while making the crust or chocolate layer].
3 Cheese Chicken Parmesan


Ingredients:
boneless skinless chicken breasts, black pepper, egg, parmesan cheese, unbleached all-purpose flour, olive oil, tomato paste, mozzarella cheese, asiago cheese, dried basil, red pepper flakes

Directions:
Preheat oven to 400ºF. Place chicken breasts between two sheets of plastic wrap and firmly pound chicken with a meat mallet to a thickness of ½”; season chicken thoroughly with pepper.
Beat egg in a shallow bowl and set aside. Mix breadcrumbs, ½ cup Parmesan and Italian seasoning in a separate bowl; set aside. Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
Heat olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 1 ½ minutes on each side (chicken will finish cooking in oven].
Place chicken on a baking sheet lined with foil and sprayed with Pam®. Spread evenly each breast with tomato paste. Layer each chicken breast with equal amounts of Mozzarella cheese and sprinkle with basil. Top with Parmesan and asiago cheese and add red pepper flakes to taste.
Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165ºF. Serve with pasta or greens.
Pickled Chipotle Asparagus


Ingredients:
distilled white vinegar, white wine vinegar, pickling salt, asparagus, garlic cloves, dried chipotle chiles

Directions:
In a 3 to 4 quart pan over high heat, bring 71/4 cups water, distilled vinegar, wine vinegar, salt, and picling spice to a boil.  Reduce heat, cover and simmer, stirring occasionally, for 15 minutes.
Put water in boiling water canner.  It should be 2/3 full if using pint sized jars, 1/2 full for quart jars.  Set rack on pan rim, cover pan and, and bring water to a boil over high heat temperature should be 180-185 degrees.
Nest lids in bands, place in a quart pan, cover with water.   Set over high heat and bring wter to 180 degrees (do NOT boil] Remove from heat and cover pan.
Rinse all vegetables well. Snap off and discard tough ends of asparagus.  In an 8-10 quart pan over high heat, bring 4 quarts water to a boil.  Ad half the asparagus and cook until tender-crisp to bite, about 2 minutes.  With a slotted spoon transfer to a large bowl of ice water.  Repeat to cook remaining asparagus and transfer to ice water. Add half the carrots to pan and cook until tender-crisp to bite, about 3 minutes; transfer to ice water.  Repeat with remain carrots. Drain vegetables.  Trim Asparagus to 6 inch spears reserving ends.
Place 2 cloves garlic and 1 chile in each jar.  Into five jars, equally pack asparagus spears and about 3/4 of carrots vertically without forcing.  Pack asparagus trimmings and remaining carrots into remaining jar.
Fill jars with hot vinegar mix to cover vegetables leaving 1/2 inch head space. Wipe jar rims and outer threads with a clean, damp cloth.
With tongs lift bands and seals from hot water.  Center on Jars and using a hot pad, screw bands on firmly, but don't force.
Place jars on rack in canner and lower into water.  The water should cover jars by at least 1 inch. Cover canner, return water to a boil 180 - 185 degrees and process for 20 minutes.
Remove from canner with tongs, onto counter with towel, tighten bands.  Let jars cool completely at room temperature.  Remove bands, Wipe jars and lids with clean damp cloth, label jars, store in a cool, dark place for up to 2 years.
Once opened chill, will last opened in refrigerater for up to 2 months.
Yields 5 quarts spears and 1 quart nuggets of asparagus ends.
HINT: Do Not put fingers or dirty utensils into pickles -- always use clean utensil, and pickles will not mold or cloud.