xiaoxl/recipe_data huggingface dataset:
Portabella Stacks


Ingredients:
portabella mushrooms, eggplants, zucchini, red onion, tomatoes, fresh basil leaf, mozzarella cheese, asiago cheese, olive oil

Directions:
Scrape out the dark gills on the underside of each mushroom.
Rinse lightly under water and wipe with paper towel.
Thinly slice the eggplant and sprinkle with garlic salt.
Put the mushrooms in an oiled baking dish.
Drizzle with a few sprinkles of olive oil and balsamic vinegar.
Top with a couple eggplant slices.
Add a basil leaf.
Add mozzarella slice.
Add a slice of red onion.
Add a basil leaf.
Add a slice of tomato.
Add a basil leaf.
Repeat layers and top with Asiago cheese.
At this point I cut a wooden skewer in half and poke it down the center of each mushroom stack to hold them in place.
Drizzle a bit of olive oil and balsamic vinegar (not a lot or it will sweat too much].
Bake in 400° for 20 minutes.
Caribbean Pepper Pot With Chicken & Shrimp


Ingredients:
chicken thighs, kosher salt, black pepper, onion, garlic cloves, allspice, tomatoes, kale, sweet potato, okra, bay leaves, scotch bonnet pepper, dried thyme, light coconut milk, medium shrimp

Directions:
Heat the oil in a Dutch oven over medium heat.  Pat the chicken dry, and season with some salt and pepper.  Add the chicken, smooth side down, to the pan and cook until brown, about 4 minutes.  Transfer the chicken to a plate.
Add the onion and garlic to the pot, and cook until the vegetables are softened, about 5 minutes.  Stir in the allspice and tomatoes and cook until the juices are almost evaporated.
Add the chicken stock, chicken thighs, kale, sweet potatoes, okra, bay leaves, 1 1/2 tsp salt, Scotch Bonnet, and thyme.  Bring to a boil, then adjust the heat to maintain a gentle simmer.  Cook, uncovered until the chicken is cooked through and the sweet potatoes are tender, about 25 minutes.
Stir in the coconut milk and the shrimp and simmer until the shrimp turn pale pink and are firm but not tough and rubbery. (About 2 minutes.  They should look like a C, not an O].
Ladle the stew into bowls and serve.
Chicken Richuvio


Ingredients:
chicken breasts, potatoes, carrots, green pepper, mushroom, garlic cloves, parmesan cheese, capers, olive oil, salt, black pepper, oregano

Directions:
Combine all ingredients in baking pan and marinate in refrigerator, covered, for at least 2 hours.
Bake at 375 degrees, covered, for 30 minutes.
Uncover and stir.
Cover again and bake for another 15 minutes.
Serve.
Abuelo's Tilapia Veracruz


Ingredients:
butter, garlic, scallops, shrimp, diced tomato, white wine, chile, green olives

Directions:
Season 2 Tilapia filets with Lawry's seasoned salt.
Place 1 tablespoon clarified butter in sauté pan.
Preheat pan over medium flame.
Place Tilapia filets in sauté pan with the skin side facing up.
Sauté for 1 minute.
Turn filets and place in oven at 400F for 2 minutes to finish.
Prepare Veracruz sauce and ladle sauce over fish, leaving the ends of the fish exposed.
For the sauce:
Heat butter over medium heat.
Add garlic, scallops and shrimp.
Saute for 1 minute.
Add tomatoes, poblano strips and seasoning. Continue cooking for 30 seconds.
Add white wine to mixture and reduce.
Add Bloody Mary Mix, chile guero and olives. Continue cooking for 1 minute.
Remove from flame and pour over fish.
Note: Make sure the edges of the fish are not covered with sauce. Sauce should be bright and loose, not thick and dry.
Polish Chicken and Dumplings
Category: soups-stews-and-chili
By SLOEFINGER

This is an old family recipe for the dumplings, which were originally Polish egg noodles (kluski), and over the years I have modified it to make homemade dumplings.

Ingredients:
1 (3 pound) whole chicken
1  onion, chopped
1 stalk celery, with leaves
1 tablespoon poultry seasoning
1 teaspoon whole allspice
1 teaspoon dried basil
½ teaspoon salt
1 teaspoon black pepper
1 teaspoon seasoning salt
1 (10.75 ounce) can  condensed cream of chicken soup  (Optional)
4  eggs
2 tablespoons olive oil
1 tablespoon salt
1 teaspoon black pepper
2 cups water
4 cups all-purpose flour

Directions:
Place chicken, onion, and celery in a large pot, and then fill pot with water.  Season with poultry seasoning, whole allspice, basil, 1/2 teaspoon salt, 1 teaspoon pepper, and seasoning salt. Bring to a boil. Reduce heat, and simmer for approximately 2 hours, or until chicken is done. Remove chicken from broth, and strain broth to remove seasonings and any bone. Return broth to pan, stir in cream of chicken soup, and continue simmering. Set chicken aside to cool. In a medium bowl, stir together eggs, olive oil, 1 tablespoon salt, and 1 teaspoon pepper with 2 cups water. Gradually add flour, and stir until thick. Using a large spoon and knife, scoop a spoonful of the dough and cut small pieces into the broth. Repeat until all the dough has been used. Stir, cover, and simmer for about 15 minutes. Meanwhile, skin and debone the chicken. Cut the meat into small pieces, add to the broth, and heat through.  Serve.

Prep time: 30 mins
Cook time: 3 hrs
Total time: 3 hrs 30 mins
Yields: 8 servings

Calories: 704.1
Fat: 34.4 g
Saturated fat: 9.3 g
Carbohydrates: 53.1 g
Sugars: 1.2 g
Dietary fiber: 2.3 g
Protein: 42.5 g
Cholesterol: 223.7 mg
Sodium: 1542.5 mg
Crock Pot Caramel


Ingredients:
sweetened condensed milk, green apples

Directions:
Take out that crock pot.
It is important to use either a saucer or a little bowl like I did  – so the can does not leave a rust ring on the bottom of your crockpot.
Once the can is in place fill up the crock pot with water till it covers the top of the can.
Put the crock pot on low for 8 hours :]
With tongs take the can out of the water and let sit for 30 minutes ( it is going to be plenty hot].
Slice apples into wedges.
Open the can – stir and enjoy by dipping the apples into the caramel.
Another Yummy Monkey Bread


Ingredients:
pecans, butter, vanilla, light brown sugar, light brown sugar, white sugar, cinnamon

Directions:
Prepare a bundt pan with cooking spray (buttered flavored], arrange pecans on bottom of pan.
Sprinkle 3 tbsp of brown sugar over the pecans.
In deep mixing bowl combine both sugars, cinnamon and mix well.
Melt butter and mix with vanilla.
Cut loaves in half and then into eights (each loaf should have 16 slices].
Roll each slice into a ball and dip in butter mixture.
Toss them into the sugar mixture to coat and layer on top of the pecan mixture in the pan.
Continue the process until all the slices /balls are coated and in the pan.
Let rise in a warm place until double in size.
Bake in a preheated 350°F oven for 30-35 minutes or until golden brown.
Remove from oven and invert onto serving platter.
Allow the bread to rest about 5 minutes before removing the bundt pan.
Serve warm.
May prepare this the night before, follow the directions and cover with wax paper, it will continue to raise in the refrigerator overnight.
After you take it out let it come to room temperature, then just follow the baking directions.
High-Temp Pork Roast
Category: main-dish
By Keith Hill

This makes an easy-to-prepare and wonderfully delicious pork roast!

Ingredients:
2 pounds pork roast
¼ cup Worcestershire sauce
2 teaspoons coarse ground black pepper
1 teaspoon coarse sea salt
1 teaspoon Montreal steak seasoning
1 teaspoon onion powder
½ teaspoon garlic powder

Directions:
Preheat the oven to 500 degrees F (260 degrees C). Rinse roast under cold running water to wet exterior. Pat dry. Use a brush or paper towel to spread Worcestershire sauce evenly over the exterior. Season roast with pepper, salt, steak seasoning, onion powder, and garlic powder on all sides. Place roast fat-side up into a shallow roasting pan and place on the middle rack in the oven. Roast in the preheated oven until cooked to desired doneness, 20 minutes for medium, 24 minutes for medium-well, or 28 minutes for well done. Turn off the oven and leave roast in the oven, without opening the door, for an additional 40 minutes. Remove from the oven and cover loosely with aluminum foil. Let rest for 10 to 15 minutes to allow juices to settle back down into the roast. Slice thinly and serve.

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

Calories: 105.1
Fat: 4.4 g
Saturated fat: 1.4 g
Carbohydrates: 2.5 g
Sugars: 1 g
Dietary fiber: 0.2 g
Protein: 13.2 g
Cholesterol: 39.6 mg
Sodium: 441.2 mg
Beans With Parsley Sauce


Ingredients:
fresh green beans, butter, all-purpose flour, salt, pepper, chicken broth, milk, fresh parsley

Directions:
Place beans in a large saucepan and cover with water; bring to a boil.
Cook, uncovered, for 8-10 minutes or until crisp tender.
Meanwhile, in a large skillet, melt butter over medium heat.
Stir in the flour, salt and pepper until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Remove from the heat.
In a small bowl, combine egg yolks and milk.
Stir a small amount of hot broth mixture into egg mixture.
Return all to the pan, stirring constantly.
Bring to a gentle boil; cook and stir for 2 minutes or until thickened.
Stir in parsley. Drain beans; top with sauce.
Jump in the Pan Chicken


Ingredients:
chicken breasts, plain flour, olive oil, butter, garlic clove, white wine, capers, flat leaf parsley, lemon

Directions:
Pound the breasts out to 1 cm or less thin. Tear it into 'rags' 2cm by 4cm -- or just guess like me.
Toss in a bowl with flour to lightly coat.
Heat 2 tbs oil and 1 tbs butter in a good sized pan over med-hot heat.
When hot, add the chook in bits and pieces so as not to overload the pan all at once.
Add the garlic and bay leaves, and 'jump in the pan' until nice and golden.
Remove pan from heat and add wine, capers, salt and pepper.
Put back on the stove on high heat, moving and bubbling.
When reduced to only a little, add 1 tbs butter, a squeeze of lemon and the parsley and jiggle til creamy.
Serve with the extra lemon over rice or pasta and something like spinach or green beans on the side.( ie any combo that takes your fancy! ].
Mean Chef's Espresso Flan


Ingredients:
eggs, sugar, vanilla extract, heavy cream, salt, butter, water, sugar

Directions:
In a large bowl, whisk together egg and egg yolks.
While whisking add the sugar slowly until fully dissolved.
Add vanilla, heavy cream, milk, and salt and continue to whisk.
In order to get rid of air bubbles in mixture, transfer to large bowl through a fine strainer.
In the bottom of 6 (1/2 cup] ramekins (small ceramic custard cups], place about 1 1/2 teaspoons of caramel.
When all 6 ramekins have caramel at the bottom, brush each bottom and side with melted butter to secure flan and yet allow it to be removed easily.
Fill each ramekin with the flan mixture, SLOWLY to avoid air bubbles, until about 2/3 full.
Preheat the oven to 350 degrees F.
Place almost full ramekins in shallow baking pan and then fill the pan with boiling water.
The hot water bath will allow the flan cups to cook evenly in the oven.
Right before placing pan in oven, top each ramekin with a tablespoon of hot espresso.
Bake for 40 minutes.
When removing pan from oven, allow the ramekins to remain cooling in their original water bath.
Ramekins can be covered and refrigerated overnight if necessary.
Before serving, place ramekins in another shallow pan of warm water to loosen the custard.
Run a thin knife around the inside edge of cup to further loosen, place a plate on top of ramekin and flip onto plate to serve.
For the Caramel: In preheated saucepan over medium heat, pour in water and bring to boil.
Add sugar and stir until caramel brown (about 4 minutes].
Remove from heat and allow to cool for about 2 to 3 minutes.
Mom's Clam Chowder


Ingredients:
minced clams, onion, celery, potatoes, butter, flour, half-and-half, salt, pepper, sugar

Directions:
Dice celery, onion, and potatoes (I use a food processor for the onion and celery, but if you want larger pieces that is fine too].
Place in saucepan.
Drain juice from clams and pour over the vegetables.
Add enough water to cover the vegetables.
Cook on medium heat until potatoes are tender (about 20 minutes].
In another medium to large pot melt butter.
Add flour and half & half.
Cook mixture stirring constantly until thick and smooth.
Add the vegetables with the juice and clams to the cream sauce.
Add salt, pepper (to taste], and sugar.
Cook a few minutes longer until heated through and serve.
Pecan Crusted Pork Chops


Ingredients:
center-cut pork chops, pecans, butter, olive oil, maple syrup

Directions:
Preheat oven to 350 degrees.
In a food proccesor chop nuts, bread crumbs, and butter.
Warm olive oil in large skillet over medium heat so as not to scorch the pecans.
Brush pork chops with honey mustard dressing to form glue for crust, then cover with nut mixture and press into chop firmly.
Brown in warmed skillet for 2 minutes on each side, then transfer to baking dish and bake in 350 degree oven for 30 minutes.
Once removing from oven drizzle with maple syrup and enjoy!
If using smaller chops, adjust time accordingly so as not to overcook.  For 4 people just double measurements.
Spicy Thai Chicken Salad


Ingredients:
white vinegar, chunky peanut butter, coconut milk, soy sauce, sambal oelek, sugar, chicken breasts, iceberg lettuce, cilantro leaf, toasted sesame seeds, fresh chives, cilantro leaf

Directions:
NOTE: TO MAKE MARINATED TOASTED SESAME SEEDS FOR THE SALAD GARNISH, MOISTEN SESAME SEEDS WELL WITH SOY SAUCE, THEN BAKE IN A 275 F OVEN, TURNING WITH SPATULA UNTIL DRY AND TOASTED (ALLOW TO COOL].
PREPARE DRESSING: In a small mixing bowl, whisk together 3 tablespoons white vinegar, 3 tablespoons chunky peanut butter, 3 tablespoons coconut milk, 2 tablespoons soy sauce, 1-2 tablespoons sambal oelek (or sriracha sauce], 1 1/2 - 2 teaspoons sugar, 1/4 teaspoon sesame oil and 1/8 teaspoon coconut extract, if desired, until well-blended.
DEBONE 12 ounces skinned roasted rotisserie chicken breasts for the salad.
SHRED or chunk chicken by hand.
CUT iceberg lettuce thin julienne strips.
TOSS lettuce with 1-2 tablespoons fresh snipped cilantro.
PLACE a mound of shredded chicken over the lettuce heaps on serving dishes.
DRIZZLE the dressing over each serving (if desired, snip fresh chives over dressing for added color and flavor].
GARNISH with the marinated toasted sesame seeds and a cilantro sprig.
SERVE and enjoy!
Sweet-and-Sour Chicken Wings


Ingredients:
chicken wings, all-purpose flour, lemon pepper seasoning, sugar, vinegar, catsup, soy sauce

Directions:
Cut off and discard wing tips from chicken wings.
Cut each wing at joint to make 2 sections.
In a shallow dish, combine flour, garlic salt and lemon pepper seasoning; coat chicken pieces with flour mixture.
Heat oil in a 12-inch skillet; add coated chicken pieces and cook until browned, turning occasionally.
Remove chicken from skillet and arrange pieces in a shallow baking dish.
In a medium saucepan, combine sugar, vinegar, pineapple juice, catsup and soy sauce; heat to boiling, stirring to dissolve sugar.
Pour over chicken.
Bake, uncovered, in a 350 degree F oven about 30 minutes or until chicken is no longer pink, turning pieces over after 15 minutes.
Makes 24 to 30 pieces.
Roasted Curried Cauliflower


Ingredients:
cauliflower floret, onion, cumin, olive oil, red wine vinegar, curry powder, paprika, kosher salt

Directions:
Place cauliflower and onions in roasting dish in single layer., Whisk remaining ingredients together and pour over vegetables., Toss well., Roast in 210 Degrees C oven for 35 minutes.
Use up  Those Green Tomatoes Bars


Ingredients:
green tomatoes, brown sugar, fresh lemon juice, unsalted butter, all-purpose flour, baking soda, salt, old fashioned oats, walnuts

Directions:
Drain tomatoes on paper towels for 10 minutes.
In a saucepan, add drained tomatoes, 1 cup of the brown sugar, and the fresh lemon juice; simmer,uncovered, for 20-25 minutes or until thickened, stirring occasionally.
Remove from the heat and stir in the lemon flavor extract and set aside.
In a large bowl, cream the butter and remaining 1 cup brown sugar.
Add flour, baking soda, and salt and mix well.
Stir in the oats and nuts.
Measure out 2 1/2 cups of this dry mixture and press it into the bottom of a greased 9x13" baking pan.
Spread the slighly cooled tomato mixture on top.
Crumble the remaining dry mixture over the top, like a crumb topping.
Bake at 375 F for 30-35 minutes, or until golden brown.
Let cool completely, then cut into 24 bars to serve.
Leek and Potato Gratin


Ingredients:
margarine, leeks, red bell pepper, hot water, potatoes, mozzarella cheese, chives

Directions:
Preheat oven to 350F.
Heat margarine in skillet.
Add leeks and saute, cover until wilted.
Add red pepper saute 5 min.
Combine matzos with water in bowl, soak 3-5 min. until soft.
Drain, squeeze out excess water.
Combine leek mixture and matzos with remaining ingredients, except cheese and chives.
Stir until fully mixed.
Pour into an oiled shallow 2 qt.
casserole.
Sprinkle cheese over top followed by chives.
Bake 35 to 40 min, or until top golden.
Let stand 5 to 10 min and cut.
No-Bake-Just-Shake Cracker Mix


Ingredients:
dried dill, garlic powder

Directions:
In a small bowl, combine ranch dressing mix, oil, dill and garlic powder. Mix well.
In large bowl, combine oyster crackers, cheese crackers and pretzels. Pour oil mixture over crackers and toss well until coated. Cover.
Toss mixture every 30 minutes for 2 hours. Store in air-tight container.
Lemon Coconut Cookies


Ingredients:
flour, sugar, coconut, butter, eggs, cream of tartar, baking soda, salt, lemon juice, lemon rind

Directions:
Combine all ingredients.  Beat at low speed until well mixed, 2 to 4 minutes., Drop rounded teaspoonfuls of dough onto ungreased cookie sheets., Bake at 400 degrees for 7 to 10 minutes or until edges are lightly browned.
Bittersweet Brownies


Ingredients:
sugar, vanilla, salt, butter, eggs, all-purpose flour, pecans, walnuts

Directions:
Preheat oven to 325 degrees., Line an 8 x 8 inch baking pan with foil., Combine cocoa, sugar, vanilla, salt, and melted buttter., Mix with mixer until well combined. Add eggs one at a time., Add flour and mix until just blended. Fold in nuts., Spread evenly in lined baking dish., Bake at 325 degrees for about 28 to 30 minutes., Toothpick inserted in the center will be a little fudgy., Cool brownies completely., Lift from baking dish and remove the foil. Cut into squares and serve.
Salty-Sweet Popcorn


Ingredients:
salt, unsalted butter, confectioners' sugar

Directions:
Coat the popcorn: Combine the popcorn with the salt in a large bowl. Combine the butter and sugar in a small bowl and stir together. Drizzle over the popcorn, tossing to coat.
Serve or store in an airtight container for up to 1 day.
Low Fat Chocolate Fondue


Ingredients:
cornstarch, water, granulated sugar, vanilla extract, salt, banana, fresh strawberries

Directions:
Mix cornstarch and water in a small saucepan.
When smooth, add remaining ingredients except fruit and stir over moderately high heat until mixture boils 1 minute.
Pour into fondue pot to keep warm.
Mexican Tea Cakes


Ingredients:
all-purpose flour, salt, ground cinnamon, butter, pecans, powdered sugar, vanilla extract, powdered sugar

Directions:
Combine flour, salt and cinnamon in a large mixing bowl.  Add butter, pecans, 1/2 cup powdered sugar and vanilla; stir until well blended.  Shape dough into 1 inch balls and place on ungreased cookie sheets.  Bake at 400 degrees for 10 to 12 minutes.
Roll cookies in additional powdered sugar while hot.  Remove to wire racks to cool completely, and reroll cookies in powdered sugar.
Hychin
Category: bread
By Anonymous

Hychin is a traditional dish of the Balkar people, from the Caucasus mountains in Russia (Elbrus region). These flatbreads with a cheese and potato filling are traditionally cooked in a cast-iron skillet and served with garlic and dill sauce on the side.

Ingredients:
2 ¼ pounds potatoes, unpeeled
5 ⅓ cups all-purpose flour
1 cup buttermilk
1 cup room-temperature water
1 teaspoon salt, plus more as needed
2 ¼ pounds fresh mozzarella cheese, shredded
¼ pound butter, melted

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Combine flour, buttermilk, water, and 1 teaspoon salt in a bowl. Whisk with a fork; when the dough thickens, start kneading by hand. Knead for at least 10 minutes, applying all of your strength so you will have to put less effort into rolling. Cover dough and let rest at least 30 minutes. Peel and mash the boiled potatoes in a bowl. Add mozzarella cheese and combine well. Add salt to taste if the mixture is too bland. Divide filling into 12 balls; place on a plate or baking sheet and cover. Divide dough into 12 balls; these will be smaller than the filling balls. Place on a plate or baking sheet and cover. Stretch 1 piece of dough into a small, flat circle. Place a filling ball in the center; pull up the edges of the dough and secure to have a ball encased in dough. Repeat with remaining dough and filling. Heat a heavy-bottomed frying pan over medium heat; use no oil or grease. Place melted butter in a bowl nearby.  Sprinkle a work surface with a generous amount of flour. Carefully and gently start to roll out a ball; the dough will be hard to work at first. Be careful not to press too hard with the rolling pin to avoid rips; roll into a circle about 1/4-inch thick. Place hychin into the hot pan. Fry until golden-brown spots appear, about 2 minutes. Pierce with a knife to deflate, if necessary. Turn over and cook on the other side, about 2 minutes more. Brush generously with butter and transfer to a plate. Repeat with remaining balls and stack cooked hychin on the plate. Cut the whole hychin stack into 8 slices like a pie.

Prep time: 45 mins
Cook time: 1 hr
Total time: 2 hrs 15 mins
Yields: 12 hychin

Calories: 559.9
Fat: 22 g
Saturated fat: 13.7 g
Carbohydrates: 60.6 g
Sugars: 2.8 g
Dietary fiber: 3.4 g
Protein: 28.9 g
Cholesterol: 75.6 mg
Sodium: 803.4 mg
Pumpkin Chocolate Chip Muffins
Category: bread
By Donna Breault

Moist and delicious muffins! You may use up to one cup of chocolate chips if you like!

Ingredients:
¾ cup white sugar
¼ cup vegetable oil
2  eggs
¾ cup canned pumpkin
¼ cup water
1 ½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
½ cup semisweet chocolate chips

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 small muffins

Calories: 197.3
Fat: 7.7 g
Saturated fat: 2.2 g
Carbohydrates: 30.4 g
Sugars: 16.9 g
Dietary fiber: 1.4 g
Protein: 3.1 g
Cholesterol: 31 mg
Sodium: 181.3 mg
Sweet and Hot Garlic Sauce


Ingredients:
water, white vinegar, garlic, salt, hot chili sauce

Directions:
In a saucepan, comine the sugar, water, vinegar, garlic and salt.
Bring to a boil over medium heat until the sugar is dissolved.
Turn to medium-low and keep cooking until the sauce is a little syrupy (18-25 min].
Remove from heat and add the chili sauce--mix well; it will turn a nice amber-orange.
Let cool to room temperature, then keep refrigerate in an airtight jar for up to three weeks.
When using, heat a little bit until it thins to a slightly syrupy consistency.
Microwave Caramel Popcorn


Ingredients:
butter, brown sugar, white corn syrup, baking soda

Directions:
Put popped popcorn in large brown paper bag.
Mix together butter, sugar and white syrup in microwave safe bowl.
Microwave on high for 2 -  4 minutes, uncovered. Microwaves can vary so please watch closely.
Remove and stir.
Microwave on high 2 minutes longer.
Remove and stir in baking soda.
Pour over popcorn, stirringwith a wooden spoon.
Fold bag and place in microwave for 1 1/2 minutes on high.
Remove and shake well.
Return to microwave for 1/2 minute on high.
Shake and remove.