xiaoxl/recipe_data huggingface dataset:
The Best Turkey Chili
Category: soups-stews-and-chili
By Valerie Brunmeier

This is just the best tasting chili.  My family prefers it over beef chili.  I like to put out toppings such as chopped onion, cilantro, chopped bell pepper, cheese, and sour cream and let everyone serve themselves.

Ingredients:
2 pounds ground turkey
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 (15.5 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can pinto beans, rinsed and drained
1 (15.5 ounce) can black beans, rinsed and drained
½ cup chopped onion
1 clove garlic, minced
¼ cup red wine
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried parsley
1 teaspoon dried oregano
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes  (Optional)
2  bay leaves

Directions:
Cook and stir the ground turkey in a large pot over medium heat until crumbly and no longer pink, about 5 minutes. Stir in the crushed tomatoes, tomato sauce, kidney beans, pinto beans, black beans, onion, garlic, and red wine. Season with chili powder, cumin, parsley, oregano, black pepper, red pepper flakes, and bay leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 2 hours. Stir the chili occasionally as it simmers. Remove and discard bay leaves before serving.

Prep time: 15 mins
Cook time: 2 hrs 15 mins
Total time: 2 hrs 30 mins
Yields: 14 cups

Calories: 214.2
Fat: 5.8 g
Saturated fat: 1.4 g
Carbohydrates: 22.2 g
Sugars: 1.6 g
Dietary fiber: 7.7 g
Protein: 19.6 g
Cholesterol: 47.9 mg
Sodium: 561.9 mg
Strawberry Custard Cake


Ingredients:
fresh strawberries, sugar, milk, vanilla bean, cornstarch, dark rum

Directions:
Carefully cut the spongecake into three horizontal layers.
Strawberries: Save half of the strawberries for decoration. Cut the other half of the strawberries in small cubes -- an put in a bowl. Mix in the sugar og let it rest until the sugar has dissolved. It should become a little sirupy.
Vanilla Custard: Bring the milk, with the vanilla bean added, to a boil. Whisk the egg yolks with the sugar and corn starch. Add 1 tablespoon of water if the mixture becomes too thick. Remove the vanilla bean and then pour the milk over the egg mixture and whisk brisklyl. Pour the mixture back into the pot. Gently reheat the mixture and continue whisking until it becomes a thick cream. Pour the cream through a sieve and let cool. Whip 2/3 cup  of the heavy cream and fold it in the custard.
Spread half of the vanilla custard and then half of the strawberry filling on the bottom layer of the sponge cake. Place the second layer on top of this and press gently.  Repeat the above process before placing the last layer of sponge cake on top.
Tip! If you have extra time on your hands, you may cover the cake in plastic wrap and place it in the refrigerator for 24 hours before decorating. This will give the flavours time to settle a bit and will make a great cake even better!
Whip the remaining cream. Use a pastry bag with a spout to decorate, working it in an upward movement all around the cake. To crown the work add the remaining strawberries on top.
Asian Chickpea and Coriander Dip


Ingredients:
fresh coriander, garlic clove, chickpeas, lemon juice, ground cumin

Directions:
In a blender or food processor grind coriander and garlic briefly.
Add the remaining ingredients and process to a reasonably smooth paste, adding 1 tablespoon of water if too thick or dry.
Spoon into a bowl and serve with Trident Rice Crackers.
Crock Pot Swiss Cheese Chicken


Ingredients:
potatoes, boneless chicken breasts, garlic clove, onion, carrot, swiss cheese

Directions:
In skillet cook bacon until crispy, remove and crumble. set aside.
Add potatoes to crockpot.
Add chicken to crockpot.
Add garlic, onion, carrot and soup to crockpot.
Cover and cook on low 6-8 hours.
Remove individual pieces of chicken to plates along with vegetables and place one slice of cheese on each piece of chicken.
sprinkle bacon on top of cheese.
Enjoy.
Spanish Lamb Shanks Jerez


Ingredients:
lamb shanks, lamb stew meat, onions, shallot, garlic cloves, carrots, sherry wine, bay leaves, ground cloves, parsley

Directions:
"Salt and pepper lamb and brown in olive oil.  Add onion/shallot, carrots and garlic and saute a few minutes.  Deglaze with sherry and add remaining ingredients.  Simmer on low for 1 hour or until lamb is tender.  Serve as is or remove lamb and puree sauce.  Garnish with parsley."
Spicy Tomato Bisque with Grilled Brie Toast
Category: soups-stews-and-chili
By amanda1432

Nothing's more comforting than grilled cheese and tomato soup.  This is a gussied-up version, with grilled Brie cheese sandwiches and spiced tomato bisque with basil.  As the soup soaks into the sandwich, break into pieces with your spoon and ladle up with the soup.

Ingredients:
4 ounces Brie cheese
4 slices rye bread
1 (28 ounce) can tomato puree
½ teaspoon red pepper flakes
⅛ teaspoon freshly ground black pepper
¾ teaspoon dried basil
½ teaspoon white sugar
¼ cup milk
4 ounces cream cheese, cubed
2 tablespoons chopped fresh basil leaves  (Optional)

Directions:
Preheat the oven or a toaster oven to 400 degrees F (200 degrees C). Spread the Brie cheese onto two slices of bread, and top with remaining slices. Place on a baking sheet and toast in the oven for about 8 minutes, turning once halfway through. Cut in half, and set aside. In a saucepan over medium heat, stir together the tomato puree, red pepper flakes, black pepper, basil, and sugar. Bring to a simmer, and cook for 10 minutes. Whisk in the cream cheese until well blended, then stir in the milk. Heat through without bringing to a boil. Stir in the fresh basil, and remove from the heat. To serve, place each sandwich half into a separate bowl. Ladle soup over each one into the bowl. Serve immediately.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 362.5
Fat: 19.6 g
Saturated fat: 11.6 g
Carbohydrates: 35.5 g
Sugars: 12.2 g
Dietary fiber: 5.8 g
Protein: 14.6 g
Cholesterol: 60.8 mg
Sodium: 1262 mg
Potato Leek Soup (Vichyssoise)
Category: soups-stews-and-chili
By Chef John

There is nothing better on a chilly, damp day than a steaming bowl of potato leek soup; and conversely, few things are as delicious and refreshing on a hot, sweaty day than a bowl of ice cold vichyssoise.

Ingredients:
4 tablespoons unsalted butter
1 ½ pounds trimmed leeks, cleaned and thinly cut
2 teaspoons kosher salt, plus more to taste
1 ¼ pounds Yukon Gold potatoes, peeled, cut into eighths
3 cups chicken or vegetable broth, or more as needed to adjust thickness
1 cup heavy cream
½ cup creme fraiche
1 pinch cayenne pepper
Chopped fresh chives for garnish

Directions:
Melt butter in soup pot over medium-high heat. Add leeks and salt; cook until leeks begin to wilt. Reduce heat to medium or medium-low and cook until soft and almost pastelike, 30 to 40 minutes. Place potatoes in the pot; add chicken broth. Adjust heat so mixture simmers slowly. Cook until potatoes are soft, about 30 minutes. Puree mixture with an immersion blender or in batches in a blender. Whisk in heavy cream and creme fraiche. Heat over medium heat. Add more salt, if needed, and cayenne pepper. Do not boil. Serve with a drizzle of creme fraiche and a sprinkle of chopped chives.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 424.3
Fat: 30.5 g
Saturated fat: 18.8 g
Carbohydrates: 35.4 g
Sugars: 5.7 g
Dietary fiber: 3.6 g
Protein: 5.8 g
Cholesterol: 104.3 mg
Sodium: 1171.3 mg
Chuck's Awesome Poutine


Ingredients:
yukon gold potatoes, shallot, garlic clove, ketchup, cider vinegar, green peppercorn, Worcestershire sauce, butter, flour, cheddar cheese

Directions:
Clean and peel potatoes. Using a French fry cutter, cut the potatoes into fries or, alternatively, cut the potatoes into desired size. Place the fries in a large bowl filled with cold water and let sit for 1 hour and up to 24 hours for extra-crispy fries.
In a saucepan, heat the vegetable oil on medium heat and saute the shallots and garlic until translucent, about 3 minutes. Add the veal stock, ketchup, cider vinegar, peppercorns, and Worcestershire sauce and bring to a boil.
Meanwhile, in a separate saucepan on medium-high heat, melt the butter. Add the flour and stir for 2 to 3 minutes, making a roux. Allow to brown slightly. Whip the roux mixture into the stock and let simmer for about 20 minutes, until reduced by half and thickened. Season the sauce with salt and pepper. Keep warm.
In a deep-fryer set to 250 degrees F, blanch the fries in oil for about 2 minutes. Remove the fries and let them rest for about 5 minutes. Then, fry them again for about 2 minutes or until golden brown. Place on a paper towel-lined baking tray to absorb the excess oil. Salt and pepper the fries while hot. Remove the sauce from the stovetop and strain. Plate the fries in a shallow bowl, pour sauce on top and garnish with cheese curds.
Cook's Note:
*Available in specialty cheese shops and online.
Homemade Yogurt


Ingredients:
milk, yogurt

Directions:
combine liquid milk and powdered milk in a pot, put on stove at medium setting.
preheat oven or toaster oven to "warm" setting (100-150 degrees F].
once milk threatens to boil over, remove from stove and cool (in ice bath if desired] so that the pan is not too hot to the touch.
combine milk and yogurt in a very clean tupperware container, cover container.
set container in pre-heated oven, leave for about 6 hours.
your yogurt should be nice and thick-- now store it in the fridge for up to two weeks.
NOTE: The ideal incubation temperature is 115 degrees F, plus or minus 10. Instead of a warm oven, you can use a sunny outdoor spot during summertime. In winter, you can set the container by a radiator or wood stove. Recently I have found the crockpot is a reliable heat source. Simply place water in your crockpot, filling the pot about halfway. Then place the covered yogurt container inside the crockpot, making sure the water does not enter the yogurt. You can then use a thermometer to monitor the water temperature, and adjust your crockpot during the incubation period to maintain ideal temperature.
Veggie-Filled Quesadillas


Ingredients:
green sweet peppers, red onion, olive oil, ground cumin, chili powder, fresh parsley, cream cheese, flour tortillas, salsa

Directions:
In a large nonstick skillet saute sweet peppers and onion in 1 teaspoon of the oil for 3-5 minutes or till crisp-tender. Stir in cumin and chili powder.
Cook and stir for 1 minute more. Stir in parsley. Set aside.
Spread cream cheese over half of 1 side of each tortilla. Top with the pepper mixture. Fold tortilla in half over peppers, pressing gently.
Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining 1 teaspoon oil.
Bake in a 425*F oven for 5 minutes.
Cut each quesadilla into 4 wedges.
Serve warm. If desired, put more salsa on the table to pass around. Enjoy!
Pineapple Pudding from the Wood Family


Ingredients:
all-purpose flour, granulated sugar, pineapple in juice, butter

Directions:
Preheat oven to 350 degrees.
Spray an 8 inch square baking dish with Pam cooking spray.
Beat the egg whites with the mixer.
Add the flours, sugar and pineapple.
Melt butter and mix in the 5 slices of cubed bread.
Put the butter and bread mix in the prepared baking dish and put the pineapple mixture on top.
Bake for 45 minutes at 350.
Olive Garden Manicotti Formaggio With Shrimp


Ingredients:
shrimp, egg, ricotta cheese, mozzarella cheese, parmesan cheese, butter, garlic, flour, parmesan cheese, heavy cream, milk, roma tomatoes, bacon, scallion

Directions:
Cover the shrimp with Italian dressing, refrigerate at least 30 minutes.
For the manicotti, combine Ricotta cheese, Mozzarella cheese, Parmesan cheese and egg.
Spoon cheese mixture into large ziploc bag. Cut a small bit off one of the bag's bottom corners.
Fill manicotti shells by squeezing the cheese mixture into both sides of each shell.
For the Carbonara:
Melt butter in a large saucepan over medium heat. Add garlic, bacon, and shrimp. Saute for 5 minutes. Remove shrimp.
Add flour, Parmesan cheese, heavy cream and milk. Use a wire wisk to whip all ingredients together.
Bring to a boil. Reduce heat and allow to simmer. Add manicotti to pan to heat cheeses.
Serve with shrimp and scallions.
Grilled Honey-Dijon Pork Tenderloins


Ingredients:
honey, Dijon mustard, chili powder, salt

Directions:
Place pork in lg plastic bag., Mix remaining ingredients., Set aside 2/3 cup., Pour remaining marinade over pork, turn to coat., Seal bag and refrigerate for 4 hours., Drain., Grill, covered, over indirect medium heat for 10 minutes each side., Juices should run clear., Serve with reserved sauce.
MAG's Extra Special Extra Delicious Candied Pecans


Ingredients:
water, sugar, salt, cinnamon, pecans

Directions:
Preheat oven to 225., Mix water and egg white--whisk., Mix with pecans., Mix together sugar, cinnamon, and salt., Mix with pecans., Spread on cookie sheet., Bake for 45 minutes at 225 stirring occasionally., Increase temp., to 275 and continue baking for 15 minutes., Cool., Enjoy., Taste better after a day or so.
Simple Cream of Veggie Soup


Ingredients:
carrot, broccoli floret, onion, Worcestershire sauce, milk, water, butter, margarine, flour

Directions:
In a medium stove top pot combine carrots, broccoli, onion, 2 tablespoons chicken bouillion, 1 tsp worchestershire sauce and enough water to cover vegetables. Cover and boil until the carrots are super tender.
Once veggies are done place them and their juice into a blender ( it's ok that they are hot but hold a folded up dish cloth on top of your blender lid while blending to avoid injury or mess. And DON'T over fill the blender! Leave at lest 1/4 of the space clear!] Once everything is blended, set aside.
In a large stove top pot melt the butter or margarine on med-high. Add the flour to the butter and whisk for 1 min until well mixed and the flour taste is cooked out of the mixture ( you have just made a roux.]. Now quickly add about a cup of milk into your flour mixture carefully whisking out the lumps until you have a smooth texture.
If you see your mix thickening up add more milk, never stop whisking.
As you see your mixture thickening add more milk until your milk is gone, then add cream and then add water and your vegetable puree and the last 2 tablespoons chicken bouillion and 1 teaspoons worchestershire sauce. But add these ingredients only as you see your mix thickening all the while whisking.
Once everything is added lower your temperature to med-low and whisk until desired thickness is achieved.
Kourambiethes


Ingredients:
sweet butter, powdered sugar, baking soda, lemon juice, baking powder, flour, cognac, powdered sugar

Directions:
Mix sugar, Crisco & butter until fluffy. Add eggs & beat well.  Mix baking soda with lemon juice in a glass (it will fizz] & pour into mixture.
Add ouzo & mix.  Add baking powder to flour & add flour gradually to the mixture.  Mix in almonds.
Use cookie cutters or shape into circles & crescents.
Bake at  350°F for 20-25 minutes until light brown.
Remove & cool.  Sprinkle with powder sugar by layering bottom of pan with sifted powdered sugar.  Place cookies in pan & sift more sugar on top.
Peanut Butter Candy Bars (Cookie Mix)


Ingredients:
water, egg, chocolate chips

Directions:
Heat oven to 350°F
Spray bottom of 13x9-inch pan with cooking spray.
In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
Press into pan.
Bake 15 to 18 minutes or until edges are light golden brown.
Cool 10 minutes.
In small microwavable bowl, microwave chocolate chips and butterscotch chips on High 1 to 1 1/2 minutes or until melted.
Spread evenly over base.
Refrigerate 30 minutes or until set.
For bars, cut into 9 rows by 4 rows.
Crispy Baked Chicken


Ingredients:
cornmeal, all-purpose flour, salt, chili powder, dried oregano, pepper, broiler-fryer chicken, milk, butter

Directions:
Combine the first six ingredients to make cornmeal mixture., Dip chicken in the milk then in the cornmeal mixture., Place in a greased 13inch x 9inch x 2inch baking pan., Drizzle with butter., Bake uncovered at 375* for 50-55 minutes or until juices run clear.
Homemade Stewed Tomatoes
Category: side-dish
By KITTYANN

Homemade stewed tomatoes, right from your garden, is simple, fun, and tasty!

Ingredients:
10  ripe tomatoes
2 teaspoons salt

Directions:
To peel the tomatoes, place them in boiling water for 1 minute and then immediately transfer to cold water.  Peel and quarter tomatoes, and place in a large saucepan with the salt.  Slowly simmer over low heat for 20 to 30 minutes, stirring occasionally to prevent burning.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 16 servings

Calories: 13.8
Fat: 0.1 g
Carbohydrates: 3.1 g
Sugars: 1.9 g
Dietary fiber: 0.5 g
Protein: 0.7 g
Sodium: 480.6 mg
Carlota de Limon (Mexican Lemon Icebox Cake)
Category: world-cuisine
By Anonymous

Charlotte is usually a sophisticated dessert. This Mexican variation is a simplified, easy variation.

Ingredients:
2 (14.5 ounce) cans evaporated milk
2 (14.5 ounce) cans sweetened condensed milk
¾ cup lemon juice, or more to taste
⅔ (20 ounce) package Mexican Maria cookies (galletas Maria)

Directions:
Combine evaporated milk, condensed milk, and lemon juice in a bowl; whisk until mixture is thick and smooth. Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture. Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.

Prep time: 15 mins
Total time: 6 hrs 15 mins
Yields: 16 servings

Calories: 328.4
Fat: 10.5 g
Saturated fat: 6.2 g
Carbohydrates: 51 g
Sugars: 33.4 g
Protein: 9 g
Cholesterol: 32.4 mg
Sodium: 183.3 mg
Beef Dumplings


Ingredients:
soy sauce, fresh ginger, garlic sprouts, warm water

Directions:
take 24 round dumpling wrappers and cover with a damp cloth while preparing the filling mixture.
Stir together beef, soy sauce, oils, ginger, and bean paste in a medium bowl, then stir in chives.
Put a level tablespoon of filling in center of each round, then brush or dab halfway around edge with a little water and fold in half, pressing edges together to seal and leaving a small opening at each end of semicircle. Stand each dumpling, sealed edge up, on a wax-paper-lined tray, then press dumplings slightly onto 1 side so more of dumpling touches tray. Make more dumplings in same manner.
Heat oil in a 12-inch nonstick skillet over moderate heat until hot, then remove from heat and arrange dumplings in a tight circular pattern standing up in oil (they should touch one another]. Cook, uncovered, over moderate heat until oil sizzles, then drizzle warm water (1/3 cup] over pot stickers and cook, covered, until bottoms are browned, 8 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned.
Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. Invert a large plate with a rim over skillet. Using pot holders, hold plate and skillet together and invert skillet. Remove skillet and serve pot stickers warm.
Leek 'n  Lamb Stew (meal in One Pot)


Ingredients:
lean lamb stew meat, olive oil, garlic, leeks, carrots, celery, new potatoes, mushroom, bay leaf, dried thyme, broth, parmesan cheese

Directions:
Add oil to a large pot and brown the lamb cubes, apprx 10 minutes add garlic do not let the garlic get too brown.
Add all the veggies and continue to brown for another 5 minutes.
Add 1/2 the broth, stirring to get all the little bits off the bottom of the pot and incorporated into the stew.
Add spices and 1/2 the cheese.
Bring to a boil.
Add remaining broth, cover and simmer for 1 hour or until the meat and veggies are tender.
Let the stew rest 15 minutes before serving.
Pass the remaining cheese to sprinkle over each serving.
Valarie's Chicken Bruschetta


Ingredients:
chicken breasts, bell peppers, mushroom, angel hair pasta

Directions:
Brown chicken in skillet and cook until done.Remove from pan.
Saute pepppers with a little olive oil. 2-5 minutes. Add chicken back to pan.
Add mushrooms. Add 1 bottle of bruschetta sauce and chicken stock. Simmer 5-10 minutes for flavours to absorb. If required add more sauce.
Serve over angel hair pasta.
I add parmesen cheese to the top of mine for a little zing !
Pasta Cream Sauce With Peas


Ingredients:
heavy cream, kosher salt, black pepper, parmesan cheese, cooked pasta

Directions:
"In a large saucepan, over medium-low heat, warm the cream, milk, salt, and pepper.  Add the cooked pasta, Parmesan, and peas and stir until the cheese melts and the sauce thickens, 2-3 minutes.  Serve."
Barefoot Contessa's Hash Browns - Ina Garten


Ingredients:
boiling potato, onions, butter, salt, pepper, scallion, parsley

Directions:
Melt butter in frying pan.
Add onions and potatoes.
Add salt and pepper.
Let brown and then toss.
Repeat until nicely browned.
If you are making the other recipes just place in oven to keep warm until everything is done.
Pumpkin Protein Cookies
Category: fruits-and-vegetables
By Yellowsunflower9

Great for breakfast, these cookies are like those in the stores. Not only are they delicious, but they are sugar free have extra protein in them to help keep you full longer.

Ingredients:
¾ cup SPLENDA® Granular
1 cup rolled oats
1 cup whole wheat flour
½ cup soy flour
1 ¾ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ cup pumpkin puree
1 tablespoon canola oil
2 teaspoons water
2  egg whites
1 teaspoon molasses
1 tablespoon flax seeds  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, whisk together Splenda®, oats, wheat flour, soy flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in pumpkin, canola oil, water, egg whites, and molasses. Stir in flax seeds, if desired.  Roll into 14 large balls, and flatten on a baking sheet. Bake for 5 minutes in preheated oven. DO NOT OVERBAKE: the cookies will come out really dry if overbaked.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 14 cookies

Calories: 84.8
Fat: 2.2 g
Saturated fat: 0.3 g
Carbohydrates: 13.1 g
Sugars: 1.4 g
Dietary fiber: 2.7 g
Protein: 4.2 g
Sodium: 284.1 mg
Italian Lamb Shanks (Zwt II)


Ingredients:
lamb shanks, parmesan cheese, all-purpose flour, parsley flakes, salt, shortening

Directions:
Trim lamb shanks of any excess fat. Place shanks in a sturdy plastic bag lrg enough to hold all 4 shanks & pour the Italian salad dressing over them. Refrigerate at least 5 hrs, occ rearranging the meat & marinade to get complete & equal coverage.
Remove lamb & reserve the marinade.
Mix 1/2 cup cheese, flour, parsley flakes, salt & onion salt. Coat lamb w/the cheese mixture & reserve any that remains.
Heat shortening in 12-inch skillet or dutch oven til melted. Cook lamb in hot shortening (turning occ] till browned on all sides. Drain all hot shortening from skillet (See Note].
Sprinkle any remaining cheese mixture over the lamb. Add reserved marinade to the pan & enough water for a slow simmer.
Bring the liquid to a boil, cover pan & reduce heat to simmer.
Cook till tender (about 2 1/2 hrs], turning occ & adding water to pan as needed. Serve w/additional grated Parmesan cheese on the side.
NOTE: While the recipe calls for the use of shortening, we all know it's rarely used now. Feel free to sub your oil of choice.
Spiced Coffee


Ingredients:
ground coffee, ground cinnamon, ground nutmeg, water, powdered sugar, ground nutmeg

Directions:
Combine coffee, cinnamon, and nutmeg into a coffee filter.
Brew with 6 cups of water in a coffeemaker according to manufacturers instructions.
Beat cream, powdered sugar, and nutmeg at high speed with an electric mixer until soft peaks form.
Pour coffee into mugs and top with whipped cream.