xiaoxl/recipe_data huggingface dataset:
Chicken Tikka Masala


Ingredients:
boneless skinless chicken thighs, yogurt, cayenne, garlic paste, ginger paste, garam masala, lemon juice, salt, onion, garlic paste, ginger paste, black peppercorns, garam masala, amchoor powder, tomato puree, heavy cream, salt, cilantro

Directions:
Combine chicken thigh pieces with the next 8 ingredients, finishing with the salt to taste. Let them marinate anywhere from an hour to overnight.
To another pan, add vegetable oil. Once hot, add onion pieces and cook until soft and translucent. Add garlic and ginger pastes and cook until fragrant.
Preheat oven to 400 degrees Fahrenheit. Arrange chicken pieces in a single layer on a baking sheet, separating them as best as possible (can be done in batches]. Let bake anywhere from 20-30 minutes, until browned.
To same pan, add coriander, crushed black peppercorns, garam masala, and amchoor powder. Stir with onions, garlic and ginger, and let cook until fragrant.
To same pan, add tomato purée. Stir until we’ll-combined, then bring mixture to boil and let simmer anywhere from 15-20 minutes. The goal is to let it reduce.
Add browned chicken pieces and any drippings from the baking pan. Add heavy cream and salt to taste. Bring mixture to boil, then let simmer anywhere from 30-40 minutes.
Garnish with chopped cilantro. Serve with basmati rice and/or naan.
NOTE: if using garlic-ginger paste in either the chicken marinade or masala sauce, use 2 teaspoons and 2 tablespoons respectively.
Glazed Pork Chops


Ingredients:
soy sauce, water, light brown sugar, light molasses, salt, dry mustard, water, light brown sugar, ketchup, chili sauce

Directions:
The night before, mix the marinade ingredients & bring to a boil. Let cool., Place the pork chops in a zipper bag or container w/ a cover., Pour cooled marinade over chops, seal/cover & refrigerate overnight., Next day, place chops in a a baking pan, in a single-layer., Cover tightly w/ foil & bake for 2 hours at 325°., While the chops are baking, make the Red Sauce., Combine all the ingredients & heat to a boil, remove from heat & set aside., After chops have cooked, remove from pan & dip each chop into the sauce., Return to pan & bake UNcovered @ 350° for 30 minutes until glazed.
Fried Oyster Club Sandwiches


Ingredients:
bacon, flour, salt, pepper, lettuce leaves, tomatoes, Miracle Whip, mayonnaise

Directions:
Fry bacon til done, drain on paper towel, set aside., Mix flour, salt and pepper., Drain oysters, pat dry with paper towel., Toss in seasoned flour., Fry in bacon fat til browned on both sides turning only once., Takes about 5 minutes., Make 6 sandwiches arranging all between 3 slices of toast each., Cut corner to corner, hold each half together with a toothpick., Swiss, provolone, meunster, co-jack or pepper jack cheese is good on these, too!
Lighter Mushroom Tortellini Alfredo
Category: side-dish
By thedailygourmet

This pasta dish is a perfect choice for meatless Monday, and with minimal ingredients it's fast to make, too!

Ingredients:
1 (9 ounce) package refrigerated tortellini
½ cup sliced portobello mushrooms
2 cloves garlic, minced
3 tablespoons butter
½ cup evaporated fat-free milk
¾ cup freshly grated Parmesan cheese
1 pinch ground black pepper

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 2 to 3 minutes. Melt butter in a skillet over medium-high heat. Add sliced mushrooms and saute until tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove mixture to a small bowl. Add evaporated milk to skillet and heat over medium-low heat until warm. Stir in Parmesan cheese until melted. Add cooked tortellini and toss to coat. Garnish with mushroom-garlic mixture.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 3 servings

Calories: 496.8
Fat: 24.9 g
Saturated fat: 14.6 g
Carbohydrates: 46.9 g
Sugars: 7.5 g
Dietary fiber: 2.5 g
Protein: 23.4 g
Cholesterol: 87.3 mg
Sodium: 759.1 mg
Sarah's Snack Mix


Ingredients:
Worcestershire sauce, garlic powder, onion powder

Directions:
"Combine all dry cereals. Combine apple juice, worcestershire sauce and seasonings. Toss liquids with cereals and place on a shallow non-stick baking sheet. Bake at 275 degrees for one hour - stirring every 10 minute."
Mediterranean Cheese Spread


Ingredients:
cream cheese, feta cheese, kalamata olives, sun-dried tomatoes packed in oil, garlic, fresh basil

Directions:
"Combine all ingredients, cover and chill at least 1 hour or up to 24 hours."
Baked Macaroni and Cheese


Ingredients:
water, salt, elbow macaroni, butter, margarine, onion, flour, dry mustard, pepper, milk, Velveeta cheese, cheddar cheese

Directions:
Boil water with 1 tsp salt in 3-qt saucepan.
Add macaroni and cook until tender but firm.
Drain.
Grease 2-qt baking dish and preheat oven to 350°F.
In 1-qt saucepan over medium heat, melt 2 tbsp butter and toss in breadcrumbs.
Set aside.
In 2-qt saucepan over medium heat, melt remaining butter.
Add onion and cook until tender, about 5 minute.
Blend in flour, mustard, pepper and 1 tsp salt.
Stir in milk; cook until thickened - stirring continuously.  Remove from heat, stir in cheese.
Pour macaroni into baking dish and pour cheese over macaroni.
Sprinkle crumb mixture over top.
Bake for 20 minutes uncovered.
Chili Cheese Dip


Ingredients:
diced green chilies, black olives, Velveeta Mexican cheese

Directions:
Melt Velveeta in microwave., Add chili, green chilies, & olives., Transfer to small crockpot., Serve hot with tortilla chips or Fritos.
Jim N Nicks Cheese Biscuits


Ingredients:
flour, sugar, cheddar cheese, milk, egg, butter, baking powder, vanilla

Directions:
Mix all ingredients together. Pour into greased muffin pan and bake at 400 for 15 - 20 minutes.
This recipe make about 12 muffins.
Sour Cream (Almost)


Ingredients:
Philadelphia Cream Cheese, milk, fresh lemon juice

Directions:
Let the cheese soften at room temperature. Mix it with the milk and lemon juice. Serve it with your favourite food.
*For lighter version you can use skim milk and low-fat cream-cheese.
*If you can lessen or change the lemon juice with white distilled vinegar to taste, if found too sour.
Spiced Iced Tea Punch


Ingredients:
whole cloves, cinnamon sticks, navel orange

Directions:
Wrap cloves and cinnamon sticks in a piece of cheesecloth and tie with kitchen twine.
Bring apple juice and spices just to the boiling point. Remove from heat and add tea bags. Steep for 5 minutes then remove tea bags. Let cool to room temperature, then refrigerate until cold.
When ready to serve, remove spices. Pour into ice-filled glasses and garnish with orange slices.
Sesame Wonton Wedges


Ingredients:
sesame seeds, garlic powder, salt, paprika, wonton wrappers

Directions:
Place sesame seeds, garlic powder, salt and paprika in bowl and mix well.
Place won ton triangles on baking sheets and lightly spray them with nonstick cooking spray.
Sprinkle seed mixture evenly over triangles.
Bake 4 minutes, or until crisp and golden.
Let cool completely.
Store in airtight container.
St. John's Dip


Ingredients:
hamburger, sour cream, diced green chilies, green chili sauce, extra-sharp cheddar cheese, black olives, tortilla chips

Directions:
Preheat Oven 350º.
Brown Hamburger, over Med. heat, till no longer pink.
Add Refried Beans to browned hamburger and stir till well mixed.
Take off heat and add Taco Seasoning to hamburger mixture. Mix in well.
Grease an 8 x 8 *glass cake pan
Spread hamburger mixture in bottom of pan.
Spread Sour Cream over hamburger mixture.
Spread Green Chile's or Green Chile Sauce over Sour Cream.
Top with Shredded Extra Sharp Cheddar Cheese
If using the chopped Black Olives, Sprinkle them over the cheese.
Bake in 350º oven for about 20 - 25 minutes or until Cheese is melted and bubbly.
Serve with Tortilla Chips
*A metal cake pan will do also, a glass one just looks better for serving.
This can be fixed ahead of time and kept in refrigerator overnight. Though I wouldn't add the cheese and olives till right before baking.
Freezes nicely too for up to a month. When ready to bake, let it thaw completely, then add Cheese and Olives and bake for 30 - 35 minutes.
Cucumber Shrimp Spread


Ingredients:
small shrimp, cream cheese, garlic, cucumber, sour cream, green onions, ketchup, Worcestershire sauce

Directions:
Combine all ingredients and mix well; serve with crackers.
The Cucumber Shrimp Spread is a great appetizer.
The cucumber adds freshness and crunch and works well with the cream cheese and shrimp.
Slow Cooker Creamy Chicken Taco Soup
Category: soups-stews-and-chili
By Yoly

Reminiscent of the very popular dish King Ranch Chicken in the form a soup. With all the same flavors and the convenience of throwing everything into a slow cooker, this will also quickly become a favorite. Top with fried corn tortilla strips, if desired.

Ingredients:
1  serving nonstick cooking spray
1 cup diced onion
1 cup diced bell pepper
2 teaspoons salt, divided
2 cups chicken broth
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (10 ounce) can condensed cream of mushroom soup
1 (4 ounce) can chopped green chiles (such as Ortega®)
2 tablespoons oil
1 tablespoon taco seasoning
½ teaspoon ground cumin
¼ teaspoon ground black pepper
1 pound skinless, boneless chicken breast
1 (8 ounce) package Neufchatel cheese, softened

Directions:
Spray a slow cooker with cooking spray. Add onions, bell pepper, and 1 teaspoon salt. Stir in chicken broth, diced tomatoes, condensed soup, and chiles. Combine oil,  , 1 teaspoon salt, cumin, and black pepper in a bowl. Add chicken and toss to coat on all sides. Transfer to the slow cooker. Cook on Low until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the slow cooker and shred. Add Neufchatel cheese to the slow cooker and stir until melted. Return chicken to the slow cooker and cook until warmed through, 20 to 30 minutes more.

Prep time: 25 mins
Cook time: 2 hrs 20 mins
Total time: 2 hrs 45 mins
Yields: 6 servings

Calories: 301.6
Fat: 18.4 g
Saturated fat: 7.1 g
Carbohydrates: 12.2 g
Sugars: 4.1 g
Dietary fiber: 1.6 g
Protein: 21.7 g
Cholesterol: 73.5 mg
Sodium: 2172.4 mg
Eggplant Rice Dressing- Cajun


Ingredients:
chicken, beef, eggplant, onion, bell peppers, garlic cloves, green onion, chicken broth, cayenne pepper, season salt, brown rice, white rice

Directions:
Brown ground meat and drain well. Rinse with water if desired. Reduce heat and add eggplant, onions, bell peppers, garlic and green onions. Cover and simmer for 15 minutes.
Add the broth and just a little water if needed so that it almost covers the mixture. Stir in seasoning and bring mixture to a boil. Simmer stirring occasionally for about 30 minutes or until it has reached a desirable consistency. I like to have some liquid left in the bottom when I add the rice.
Stir in cooked rice until well mixed and the remaining liquid has absorbed into the rice as much as you want. Serve hot as a side dish or a main dish.
Note: For those who like lots of heat this is great served with tabasco or other hot sauce or even a sauce piquant! Ces' si bon!
Sauteed Greens


Ingredients:
olive oil, garlic, shallots, white wine

Directions:
Heat oil in large skillet.  Add garlic and shallots and cook on low heat until soft and frangrant.  (Add a bit of water if vegetables start to stick].
Add greens and toss with garlic mixture.
Add wine and bring to boil.  When greens start to wilt, turn them.  Cover and cook for a few minutes longer.  Season with salt and pepper.
Angel Hair Pasta with Shrimp and Basil
Category: seafood
By PAL

If you like the ingredients in the name, you'll love the dish. Freshly grated Parmesan cheese makes it complete.

Ingredients:
¼ cup olive oil, divided
1 (8 ounce) package angel hair pasta
1 teaspoon chopped garlic
1 pound large shrimp - peeled and deveined
2 (28 ounce) cans Italian-style diced tomatoes, drained
½ cup dry white wine
¼ cup chopped parsley
3 tablespoons chopped fresh basil
3 tablespoons freshly grated Parmesan cheese

Directions:
Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water. Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside. Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 526.6
Fat: 18.1 g
Saturated fat: 2.9 g
Carbohydrates: 46.7 g
Sugars: 11.2 g
Dietary fiber: 5.5 g
Protein: 34 g
Cholesterol: 175.8 mg
Sodium: 968.9 mg
Imitation Lobster Thermidor


Ingredients:
dry mustard, milk, parmesan cheese

Directions:
Turn on broiler., Heat soup in a saucepan over low heat, stirring occasionally., Add next 5 ingredients and stir until heated through., Spoon into 4 lightly greased individual baking dishes or shells., Sprinkle with parmesan and a little more Old Bay., Broil 4 inches from heat source for 2-3 minutes until hot and bubbly.
World's Best Cookie
Category: desserts
By Barbara

Wonderfully crunchy cookie that makes a lot and keeps for a long time.

Ingredients:
1 cup butter
1 cup white sugar
1 cup packed brown sugar
1  egg
1 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking soda
3 ½ cups all-purpose flour
1 cup rolled oats
½ cup flaked coconut
1 cup crushed cornflakes cereal
½ cup chopped pecans

Directions:
Preheat oven to 325 degrees F (170 degrees C). Cream together the butter or margarine and sugars. Stir in egg, oil, vanilla, baking soda and flour.  Mix until well blended. Stir in the rest of the ingredients.  Drop on cookie sheets. If desired, sprinkle with sugar before baking.   Bake for 12 - 15 minutes.

Yields: 4 dozen

Calories: 325.5
Fat: 19.5 g
Saturated fat: 6.7 g
Carbohydrates: 35.7 g
Sugars: 18.1 g
Dietary fiber: 1.2 g
Protein: 3 g
Cholesterol: 28.1 mg
Sodium: 125.8 mg
Smoked Salmon and Scallion Tea Sandwiches


Ingredients:
sesame seeds, smoked salmon, water, fresh ginger, creme fraiche, cream cheese, scallions, watercress leaf, fresh ground white pepper

Directions:
In a small skillet, toast the sesame seeds over moderate heat, shaking the pan, until light golden, about 2 minutes. Transfer to a plate and let them cool.
In a food processor, combine the salmon, wasabi, ginger and crème fraîche and pulse until smooth. Transfer to a bowl. Wipe out the processor.
Add the cream cheese, scallions and watercress to the processor and puree until smooth. Season with salt and white pepper.
Using a small spatula, spread a scant tablespoon of the scallion cream cheese onto each of 3 slices of bread. Spread a scant tablespoon of the salmon mixture onto each of 2 slices of bread. Stack the bread, beginning and ending with a scallion layer; top the stack with a plain slice of bread and press to close. Repeat with the remaining bread, scallion cream cheese and salmon mixture to form 4 sandwich stacks.
Using a sharp serrated knife, trim off the crusts. Cut each sandwich stack in half. Spread scallion cream cheese over the long side of each sandwich half, then dip the long sides into the toasted sesame seeds, pressing to coat. Cut each sandwich half into 4 smaller sandwiches, leaving 1 side coated with sesame seeds. Transfer the sandwiches to a plate and serve.
MAKE AHEAD:.
The halved sandwiches can be covered with a lightly moistened paper towel and plastic wrap and refrigerated overnight. Bring to room temperature before cutting into small sandwiches and serving.
Easy Shrimp Dip
Category: appetizers-and-snacks
By Jen

Easy to make and inexpensive -- sure to please any crowd. Serve this creamy dip flavored with cocktail sauce on a platter with your favorite crackers.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 (4.5 ounce) can small shrimp, drained
1 (8 ounce) jar cocktail sauce

Directions:
Place the cream cheese in the center of a serving platter. In a small bowl, gently blend the shrimp and cocktail sauce. Pour the mixture over the cream cheese. Refrigerate until serving.

Prep time: 5 mins
Total time: 5 mins
Yields: 2.5 cups

Calories: 56.9
Fat: 4.1 g
Saturated fat: 2.5 g
Carbohydrates: 2.6 g
Sugars: 1.5 g
Dietary fiber: 0.2 g
Protein: 2.5 g
Cholesterol: 23.4 mg
Sodium: 179.7 mg
French Toast Roll-Ups


Ingredients:
eggs, milk, sugar, ground cinnamon, butter, cream cheese, apple, peanut butter, banana

Directions:
Cut crusts from slices of white bread, and flatten bread with rolling pin.
Spread desired filling on 1 side of each slice of bread. You could combine cream cheese with fruit, or peanut butter and banana. Whatever flavor combination you would love! Tightly roll up the slice of bread. Continue for remaining slices.
In shallow dish, beat eggs and milk with whisk. In another dish, mix sugar and cinnamon.
In 10-inch skillet, melt butter over medium heat to coat inside of skillet. Dip each roll into egg mixture, and place in skillet. Cook in batches of 3 or 4, turning until roll is browned. Dip into cinnamon sugar, and roll until completely covered. Serve immediately.
Cambodian Wings


Ingredients:
light brown sugar, honey, oyster sauce, chicken wings, soy sauce, fish sauce, salt, fresh lemon juice, garlic cloves, green onion, black pepper

Directions:
In a small bowl, mix brown sugar with honey, oyster sauce , paprika and hot sauce together, set aside.
Cut wings at joints. Discard tips and place wings in a baking dish.
In a small bowl, mix soy sauce with fish sauce, salt, lemon juice, ginger, garlic, green onion and black pepper together.
Pour sauce over chicken wings, mix well, and refrigerate over night or at least 4 hours.
Preheat oven at 350.
Bake wings without cover for 30 minutes  or till golden brown.
Brushed prepared honey sauce evenly on cooked wings.
Return wings to oven, continue to bake for 5 more minutes before serving.
Serve hot or warm.
Creamy Chicken Enchiladas


Ingredients:
sour cream, chili powder, monterey jack cheese, flour tortillas

Directions:
Preheat oven to 350 degrees (F].
Stir the soup, sour cream, picante sauce and chili powder, chicken, cheese, Spread chicken mixture down the center of each tortilla.
Roll up and place, seam down, in a 13X9 baking dish.
Cover with enchilada sauce.
Bake in oven until enchiladas are hot and bubbly.
Seared Monkfish with Balsamic and Sun-Dried Tomatoes
Category: seafood
By France C

I was recently introduced to monkfish (sold as "monkfish tail" in fish markets) and it has become a new favorite of mine. It's often called "poor man's lobster" because its firm flesh and delicate, slightly sweet flavor are similar to lobster. Served with a balsamic, garlic, and sun-dried tomato topping, this recipe comes together in a snap.

Ingredients:
⅓ cup sun-dried tomatoes with Italian herbs, drained and chopped
3 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1 tablespoon sun-dried tomato oil
2 cloves garlic, minced
½ teaspoon white sugar
2 (12 ounce) monkfish tail fillets
1 pinch salt and ground black pepper to taste
1 tablespoon butter
2 tablespoons minced fresh parsley

Directions:
Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, and sugar in a small bowl. Toss to coat and set aside. Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper. Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip and continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, and cover with aluminum foil to keep warm. Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish and garnish with parsley.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 servings

Calories: 303.1
Fat: 20.3 g
Saturated fat: 3.8 g
Carbohydrates: 4.4 g
Sugars: 1.7 g
Dietary fiber: 0.6 g
Protein: 25.3 g
Cholesterol: 50.1 mg
Sodium: 117.5 mg
Rolled Flank Steak
Category: world-cuisine
By ANGELSHARK

I searched and searched for just the right rolled flank steak recipe and couldn't find it.  So, I created my own!  This was a big hit when I made it for company.

Ingredients:
1 (2 pound) beef flank steak
¼ cup soy sauce
½ cup olive oil
2 teaspoons steak seasoning
8 ounces thinly sliced provolone cheese
4 slices thick cut bacon
½ cup fresh spinach leaves
½ cup sliced crimini mushrooms
½  red bell pepper, seeded and cut into strips

Directions:
Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.) Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish. Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine. Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!

Prep time: 45 mins
Cook time: 1 hr
Total time: 5 hrs 45 mins
Yields: 6 servings

Calories: 472.5
Fat: 36.9 g
Saturated fat: 12.3 g
Carbohydrates: 3 g
Sugars: 0.8 g
Dietary fiber: 0.5 g
Protein: 31.4 g
Cholesterol: 66.7 mg
Sodium: 1421.5 mg
Tiny Spinach Quiches


Ingredients:
bacon, green onion, eggs, half-and-half, parmesan cheese, salt, nutmeg, frozen chopped spinach

Directions:
Roll out one half of pie crust.
Using 2 1/2-inch cookie cutter, cut out 12 rounds.
Press rounds down into a miniature muffin cup, pressing excess against the sides.
Repeat for the other pan with the other crust.
Drain spinach and squeeze dry if necessary.
Cook bacon and drain.
Add onions to bacon drippings and cook until softened.
Beat eggs in a bowl with crumbled bacon and cooked onion.
Add half and half, cheese, salt and nutmeg.
Mix in drained chopped spinach, coating spinach well.
Fill quiche pastry with spinach mixture.
Bake at 375F for 20-25 minutes or until set.
Cool in pan for 5 minutes then loosen with a knife blade.
Serve warm.
Vodka Caramel-Apple Cider


Ingredients:
ground cinnamon, vodka

Directions:
In a saucepan, bring the apple juice, cinnamon, and caramel syrup to a boil.
Reduce heat, and add vodka.
Let simmer for 5-7 minutes
Serve in a mug.
Top off with whipped cream, another dash of cinnamon, and/or caramel sauce, if you prefer.
Enjoy your hot, relaxing beverage!
** If beverage is too sweet, omit the caramel syrup and have a vodka-apple-cider-sans-caramel instead!