xiaoxl/recipe_data huggingface dataset:
Potato Buns


Ingredients:
eggs, sugar, salt, butter, mashed potatoes, instant yeast, milk, flour

Directions:
In a stand mixer with a dough hook, combine all of the ingredients, and knead for 4 minutes. Let the dough rise till it’s doubled in bulk, about 90 minutes.
Divide the dough into 15 pieces and roll each one into a ball. Place on a lightly greased 9 x 13-inch pan, spacing them evenly in five rows of three balls each.
Cover and allow the rolls to rise for about 90 minutes or until they’re quite puffy.
Bake the rolls in a preheated 375°F oven for 15 - 20 minutes, until they’re golden brown.
Fabulous Oregano Bread (or Pizza Dough)


Ingredients:
water, olive oil, salt, parmesan cheese, oregano, bread flour

Directions:
Place all ingredients in order in your bread machine using the regular bread cycle.
If you want pizza dough, use the"dough" setting and roll out flat on a floured surface.
Preheat your oven to 400.
Spray your cooking pan with Pam.
You can also sprinkle a little cornmeal on the pan if you wish.
Lay dough out on your pan and cover with cling film OR apply a little extra olive oil over the surface of the dough.
Let rise for 1/2 hour.
Bake for 15-20 minutes.
Remove from oven, apply toppings and continue baking until toppings are done.
If you wish to make a freeform loaf:  Preheat oven to 350°F.
Form loaf on a prepared baking sheet, cover with cling and let rise until doubled.
Bake until golden brown and sounds hollow when thumped (about 30 minutes].
Remove to a cooling rack and lightly coat with butter while still hot for a tender crust.
Sassy 'n Spiked Pink Lemonade Pitcher (Hungry Girl) 2 Ww Points


Ingredients:
vodka, Splenda sugar substitute, lemons

Directions:
Place all ingredients except the lemons in a pitcher, and stir well. Cut 1 lemon into 8 slices, and set slices aside. Cut the remaining lemons in half, and squeeze the juice into the pitcher. Serve over ice and garnish with lemon slices!
MAKES 8 SERVINGS
HG Alternative! Use extra Ocean Spray instead of vodka for a virgin version with 14 calories, 0g fat, 3.5g carbs and a POINTS® value of 0*.
Roasted Butternut Squash Soup with Apples and Bacon
Category: soups-stews-and-chili
By LEXINOLE29

I created this soup on Christmas Eve and it was a huge hit. The roasted squash caramelizes giving the soup that extra depth of flavor. This soup has a very creamy consistency but is completely dairy-free except for the optional garnish of sour cream (I did this on purpose due to a guest who is allergic to dairy). It is also extremely healthy. Don't shy away from the curry powder; it gives the soup that extra flavor. Feel free to play around with the amount of carrot, onion or celery, garlic to your taste. This soup can be made the day before and reheated.

Ingredients:
1 (3 pound) butternut squash - peeled, seeded, and cubed
1 tablespoon olive oil
salt and ground black pepper to taste
8 strips bacon, chopped
1 large onion, chopped
6 stalks celery, chopped
6  carrots, chopped
1  bay leaf
2 teaspoons curry powder
1 teaspoon dried thyme
salt and ground black pepper to taste
1  Granny Smith apple - peeled, cored, and cubed
4 cloves garlic, minced
1 cup apple cider
1 ½ quarts chicken stock
½ teaspoon ground nutmeg  (Optional)
1 ½ cups sour cream

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes. Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan. Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes. Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending. Stir the nutmeg into the soup. Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.

Prep time: 40 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 12 cups

Calories: 218.6
Fat: 10.4 g
Saturated fat: 5 g
Carbohydrates: 29.2 g
Sugars: 9.6 g
Dietary fiber: 6.6 g
Protein: 5.7 g
Cholesterol: 19.8 mg
Sodium: 947.4 mg
My Best New England Clam Chowder


Ingredients:
salt pork, unsalted butter, onion, flour, fresh ground black pepper, thyme, potatoes, half-and-half, low sodium chicken broth, minced clams, clams, Italian parsley, fresh lemon juice, salt

Directions:
Cover salt pork with water and bring to boil over med-hi heat.  Cook 5 minutes.
With slotted spoon, transfer pork to dutch oven and cook over med-hi heat until crisp. Remove and discard pork and all but a little bit of the drippings.
Add butter and when melted, add the onions and saute until golden.
Stir in flour and cook over low heat 5 minutes, stirring constantly.
Stir in the pepper and thyme. Add potatoes,  1/2 & 1/2 and chicken broth.
Bring to a boil; reduce heat and simmer, stirring frequently, about 5 minutes. (Be careful and watch that it doesn't cook above a simmer or very long!].
Add clams, clam juice, parsley; simmer another 5 min.; stirring occasionally.
Add lemon juice and pepper sauce and salt to taste. Serve with oyster crackers.
Pork Hocks and Meatball Ragout


Ingredients:
onions, water, salt, pepper, bay leaves, flour, water, ground pork

Directions:
Instructions:
Pork Hocks:
Place in large roasting pan and cover with water.  Add 1 chopped onion, 1Tsp salt, ½ Tsp pepper and bay leaf.  Bake, uncovered in a 300 * oven for about 3 hours until thoroughly cooked.  Remove meat from broth.  Pour broth in container and set aside.  Discard bones, rind and gristle from hocks, place meat in container and set aside.
Browning flour:.
Sprinkle flour on cookie sheet.  Brown in a 375* oven, stirring frequently to prevent burning.  Let it cool and sift to remove lumps.  Whisk flour and water to make a paste.  Set aside.
Meatballs:
Mix ground pork, ground veal, 2 finely chopped onions, salt and pepper in a large bowl.  Shape mixture into small balls.  Heat oil in skillet.  Cook meatballs till done.  Set aside.
Sauce:
Whisk together reserved broth and brown flour paste.  Simmer 30 minutes until flour mixture is cooked and sauce has thickened.  Adjust seasoning if necessary.
Add meatballs and the reserved meat from hocks.  Cool, pour in containers and freeze for later use.  Voilà  you have my recipe for ragoût!
Tips:.
The pork hocks can be cooked on the stovetop. I find the oven method easier.
The sauce is not highly seasoned.  Cinnamon and cloves can be added.  Tasting after each addition is recommended to get the desired flavour.
Vegetable Frittata


Ingredients:
eggs, green bell pepper, fat-free ham, cherry tomatoes, spinach, herbs, sea salt, butter

Directions:
Preheat oven to 400.
Sautée peppers and onions in butter add ham, tomatoes, cook slightly add squash flowers spinach
Season with Mrs dash seasoning.
Set vegetable mix aside.
Put eggs in seperate bowl add salt wisk
Spray oven safe skillet with non stick spray.
Put vegetables in prepared skillet, pour egg mixture over vegtables.
cook on stove top for 2-3 minutes until bottom sets up.
Top with 1/2 tsp pepper.
Place in preheated oven for 5-6 min until bubbly on top and slightly golden.
Spicy Shrimp Po' Boy With Chipotle Avocado Mayonnaise


Ingredients:
cumin, garlic powder, kosher salt, chili powder, olive oil, medium shrimp, avocado, mayonnaise, chipotle pepper, lime, juice of, kosher salt, romaine lettuce leaves

Directions:
Combine cumin, garlic powder, 1/4 teaspoon kosher salt, chili powder and olive oil together in a bowl. Place shrimp in the bowl and toss to coat.
Combine avocado, mayonnaise, chipotle pepper, lime juice and 1/4 teaspoon kosher salt in a food processor. Pulse until smooth.  If you like it chunkier, mash with fork until desired consistency.
Place shrimp in a skillet over medium heat. Cook until pink and cooked through, about 5 minutes.
Toast rolls, if desired. Spread chipotle avocado mayonnaise on the roll. Place lettuce leaves on the bottom half of the roll and place 10 shrimp on each sandwich.
Strawberry Tartlettes


Ingredients:
unsalted butter, coconut oil, sea salt, dark brown sugar, stevia, vanilla extract, whole wheat pastry flour, fresh strawberries, cherry juice, stevia

Directions:
In a bowl, cream together butter, coconut oil, salt, Sucanat and stevia until light.
Add vanilla and beat in, then beat in the flour until a stiff dough forms.
Wrap in plastic and refrigerate 4-24 hours.
For filling:
Puree the strawberries with cherry juice and stevia.
Add the chia seeds and pulse inches
Pour into a bowl, cover and chill 1 hour.
Assembly / baking:
Preheat oven to 325°F.
Break dough into small pieces and, using your fingers, pat into the bottom and up the sides of a mini-muffin tin to form a "shell".
Spoon a tsp of strawberry filling into each shell.
Bake for 30 minutes.
Cool completely in the tin before carefully unmoulding.
Air Fryer Salmon Burgers
Category: uncategorized
By Yoly

Salmon burgers served with fixings of your choice like tomatoes, onion, lettuce, or pickles. Cooked in the air fryer for a greaseless and oil-free salmon patty.

Ingredients:
avocado oil nonstick cooking spray
1 (14.75 ounce) can salmon, drained and flaked
¾ cup panko bread crumbs
½ cup diced onion
⅓ cup mayonnaise
½ medium lemon, juiced
1 large egg, beaten
1 teaspoon dried dill
1 teaspoon seafood seasoning (such as Old Bay®)
salt and freshly ground black pepper to taste
3 large roll or bun (3-1/2" dia)s brioche buns, halved
3 teaspoons mayonnaise, or to taste

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Line the air fryer basket with parchment paper and spray with avocado oil. Mix salmon, panko, onion, 1/3 cup mayonnaise, lemon juice, egg, dill, seafood seasoning, salt, and pepper in a bow until well combined. Shape into 3 equal-sized patties. Place salmon patties into the basket and spray with avocado oil. Air fry until patties are golden brown, 8 to 10 minutes. Flip patties over, spray with avocado oil, and air fry an additional 4 to 7 minutes. Serve on buns spread with remaining mayonnaise.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 3 burgers

Calories: 745.4
Fat: 40.6 g
Saturated fat: 6.4 g
Carbohydrates: 58.9 g
Sugars: 7.8 g
Dietary fiber: 2.5 g
Protein: 47.4 g
Cholesterol: 240 mg
Sodium: 1344.9 mg
Apple Cranberry Muffins


Ingredients:
flour, baking soda, cinnamon, salt, eggs, brown sugar, sour cream, vanilla, apple, cranberries, walnuts

Directions:
In a large bowl, mix flour, baking soda, cinnamon and salt together.
In a medium size bowl, whisk eggs, sugar, oil, sour cream and vanilla until smooth.
Stir apple, cranberries, and walnuts into wet mixture.
Fold wet mixture into dry ingredients.
I use an ice cream scoop to measure batter into greased muffin cups .
Bake at 350 degrees for 20 to 25 minutes.
Cheesy Broccoli Soup


Ingredients:
onions, broccoli, garlic cloves, olive oil, chicken broth, low-fat cheddar cheese, skim milk

Directions:
In a large soup pot, saute onions and garlic until wilted.
Add chopped broccoli and continue cooking.
Pour broth over the top and cook until broccoli is very tender, about 30 minutes.
In batches, process soup through a food processor or blender until almost smooth (some chunks are nice].
Add milk and let continue cooking another 20 minutes, but be careful not to let boil or the soup will separate.
When nice and thick, remove from heat and serve in individual bowls. Top each bowl with 1/4-cup cheddar cheese and serve with a great, big salad and whole grain bread. Makes a great dinner!
Avocado Shrimp Salad
Category: salad
By Christopher M Rodgers

I love this shrimp and avocado salad. I make this at least once a week.

Ingredients:
2 tablespoons margarine (such as I Can't Believe It's Not Butter®)
6 ounces large shrimp, peeled and deveined
6 ounces lobster meat, chopped
10  cherry tomatoes, halved
1  red onion, chopped
1 tablespoon extra-virgin olive oil
crumbled feta cheese
1 pinch lemon pepper, or to taste
2  avocado - peeled, pitted, and sliced
½ cup chopped fresh chives

Directions:
Melt margarine in a skillet over medium-high heat. Add shrimp and lobster and cook until opaque, about 3 minutes on each side. Place tomatoes, red onion, shrimp, and lobster in a bowl; toss with olive oil. Add feta cheese and lemon pepper. Toss in avocado. Garnish the salad with chives.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 399.6
Fat: 30.2 g
Saturated fat: 7.9 g
Carbohydrates: 15.1 g
Sugars: 3.2 g
Dietary fiber: 7.8 g
Protein: 20.5 g
Cholesterol: 112.6 mg
Sodium: 644.9 mg
Creamy Mustard Vinaigrette by Ina Garten (Barefoot Contessa)


Ingredients:
champagne vinegar, Dijon mustard, fresh garlic, kosher salt, fresh ground black pepper, olive oil

Directions:
In a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper (and egg yolk if using].
While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Toss salad with enough dressing to moisten and serve immediately.
Marie-Louise's Award Black Forest Cake


Ingredients:
sugar, warm water, cake flour, kirsch, chocolate, maraschino cherry

Directions:
Sift the cocoa and the flour together and set aside.
Mix the egg yolks and the sugar together and the mixture becomes light in colour.
Add the warm water and mix well with an electric beater for about 5 minutes.
Incorporate the cocoa/flour mixture to the egg yolks, with a spatula.
Then, gently fold in the almonds.
Beat the egg whites until they hold stiff peaks.
Fold the egg whites into the batter.
Butter and flour generously a 10 inch springform mould.
Pour the batter into the mould.
Bake the cake in a preheated oven at 350 degrees for 30-40 minutes.
Remove the cake from the oven and let it cool for 5 minutes.
Unmold and let it cool for an additional 5 minutes.
Cut the cake into 3 layers lengthwise.
Spread some cherries and a layer of whipped cream on the bottom cake layer.
Top with the second layer.
Cover this layer with some cherries and cover with whipped cream.
Add the third and top layer of cake.
Garnish with the remaining whipped cream.
Sprinkle with the grated chocolate and top with the maraschino cherries.
The Best Sour Cream Shredded Chicken Enchiladas


Ingredients:
chicken breasts, sour cream, diced green chilies, onion, salt, cheddar cheese, cheddar cheese, corn tortillas

Directions:
Preheat oven to 375 degrees.
Cook chicken breasts.  I usually microwave them covered in parchment paper until cooked through.
Shred chicken with a fork.
In a large mixing bowl, combine shredded chicken, sour cream, soup, green chiles, onion, salt, and ONE cup shredded cheddar cheese.  Set aside.
In a frying pan heat vegetable oil at about medium-high heat til hot.
Then soften each corn tortilla in oil until slightly firm but still soft (about 5-7 seconds on each side].  Allow to cool on paper towels.
Spoon filling into tortillas, roll them up and place them in an 9" x 13" baking pan.
Spread remaining filling mixture across the top of the enchiladas.
Sprinkle remaining 1 cup cheddar cheese over the top of the enchiladas.  If you like cheese feel free to add as much cheese topping as you like.
Bake uncovered for 30 minutes or until cheese appears melted.
Baked Swiss Chicken and Stuffing


Ingredients:
boneless skinless chicken breast, swiss cheese

Directions:
Heat oven to 400°F Prepare stuffing mix as directed on package; set aside.
Place chicken in 13x9 inch baking dish; top with cheese, soup and stuffing.
Bake 30 minutes or until chicken is done (internal temperature of 170F].
Japanese Marinated Salmon Fillet


Ingredients:
salmon fillet, reduced sodium soy sauce, lemon juice, brown sugar, garlic, ginger

Directions:
Arrange salmon skin-side up in an 8-in square baking dish.
In a small bowl, combine marinade ingredients and stir until sugar has dissolved.
Pour over salmon, turning fish over once to coat.
Cover dish with plastic wrap and chill for one hour.
Heat oven to 375 degrees.
Remove plastic wrap and replace with foil.
Bake for 15-20 minutes.
Dannon's Apple Brown Betty Smoothie


Ingredients:
plain yogurt, apple, banana, brown sugar, ground cinnamon

Directions:
"Put all ingredients in blender and process until smooth.  Serve immediately, sprinkling with extra cinnamon if desired."
Easy Crab Linguine
Category: seafood
By Marian Collins

A yummy sauce using surimi crab.

Ingredients:
1 (16 ounce) package linguini pasta
¼ cup butter
1  onion, chopped
2 cloves garlic, minced
⅜ cup all-purpose flour
4 cups milk
¾ cup grated Parmesan cheese
1 pound imitation crabmeat

Directions:
Cook the pasta in boiling salted water until al dente. Meanwhile, melt butter or margarine in a saucepan over medium heat.  Add onion and garlic, and cook till transparent. Mix flour into butter or margarine mixture to make a paste.  Add warmed milk, and stir until well mixed.  Heat gently, and when milk is quite hot add the parmesan.  Stir until cheese is melted and sauce is thick.  Don't boil.  Stir in the crab, heat through. Drain pasta.  Serve sauce over hot noodles.

Yields: 6 servings

Calories: 569
Fat: 15.9 g
Saturated fat: 9.1 g
Carbohydrates: 81.7 g
Sugars: 15.7 g
Dietary fiber: 3.5 g
Protein: 26.1 g
Cholesterol: 57.3 mg
Sodium: 915.3 mg
Rouladen (Stuffed Beef)


Ingredients:
beef, bacon, onion, whole garlic pickles, mustard, bay leaf

Directions:
Place the rouladen on the counter.
Spread mustard on each rouladen.
Season with salt and pepper.
Place 2 bacon strips on each rouladen.
On one end of the rouladen, place a pickle and onion (with the pickle being on outer end, then onion].
Roll the rouladen and either use toothpickes or thread to keep in place.
The best pot to use if you have it is cast iron, but a regular roasting pot is fine too.
Place olive oil and water on bottom of pot.
Put in the rouladen.
Put about 6 bay leaves in the pot.
Bake at 325-350 degrees for at least 3 hours.
A good slow cook to have all the flavors blend in and for the pickle and onion to be moist.
Cranberry Caramel Bars


Ingredients:
fresh cranberries, sugar, flour, baking soda, old-fashioned oatmeal, sugar, brown sugar, butter, pecans, walnuts

Directions:
Combine 2 cups flour (save the 1/3 cup for the caramel] and the next 4 ingredients.
Stir in butter until crumbly.
Reserve a cup of this mixture.
Press remaining mixture into lightly greased 13x9" pan.
Bake 350ºF for 15 minutes.
Sprinkle with cranberries and pecans.
Stir together caramel and 1/3 cup flour.
Spoon over cranberries.
Sprinkle with reserve 1 cup mixture.
Bake 25 more minutes.
Blue Cheese French Fries
Category: appetizers-and-snacks
By BELFLOREK

A very rich creamy way to dress up French fries.

Ingredients:
1 (28 ounce) package frozen French fries (such as Ore Ida®)
3 slices bacon, sliced into 1/4-inch pieces
1 tablespoon butter
¼ cup minced scallions
1 tablespoon minced garlic
½ cup blue cheese crumbles
2 tablespoons half-and-half

Directions:
Preheat oven to 450 degrees F (230 degrees C). Spread French fries in a single layer on a baking sheet. Bake in the preheated oven until lightly golden and crisp, 24 to 34 minutes. Place bacon in a large skillet and cook over medium-high heat; cook and stir until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving some of the bacon grease in the skillet. Slice into 1/4-inch strips. Stir butter into the bacon grease and set skillet over medium heat; add scallions and garlic. Cook and stir until scallions are soft and browning, about 5 minutes. Add blue cheese; cook and stir with a spatula until cheese is melted, 2 to 3 minutes. Stir in half-and-half until sauce is smooth, 2 to 3 minutes. Remove from heat and let sit for 2 minutes. Arrange fries on a plate and drizzle sauce over fries. Sprinkle bacon strips on top.

Prep time: 10 mins
Cook time: 43 mins
Total time: 55 mins
Yields: 4 servings

Calories: 436.2
Fat: 23 g
Saturated fat: 11.1 g
Carbohydrates: 48.1 g
Sugars: 0.3 g
Dietary fiber: 4.8 g
Protein: 11.2 g
Cholesterol: 42 mg
Sodium: 416.2 mg
Instant Pot® Keto Chicken Thighs in Lemon-Garlic Cream Sauce
Category: meat-and-poultry
By fabeveryday

If you love lemon and garlic, you'll love this chicken main dish recipe whether you're on a keto diet or not. It's delicious with roasted asparagus on the side.

Ingredients:
2 tablespoons vegetable oil
4  bone-in, skin-on chicken thighs
salt and pepper to taste
½ medium onion, thinly sliced
4  garlic cloves, minced
½ cup dry white wine
1 cup chicken broth
3 tablespoons fresh lemon juice
2 tablespoons butter or margarine
½ cup heavy cream
½ teaspoon thyme leaves
⅛ teaspoon salt

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat vegetable oil. Season chicken thighs with salt and pepper on both sides; add to Instant Pot®. Cook one side at a time until both sides of the chicken are a golden brown, 3 to 4 minutes per side. Remove chicken from the pot and set aside. Add onion and sauté for 1 minute. Add garlic and cook for 1 more minute. Pour in white wine and stir to scrape brown bits from the bottom of the pot. Stir in chicken broth and lemon juice; bring to a boil and cook until broth has reduced slightly, 2 to 3 minutes. Turn off the Sauté function. Return chicken Instant Pot®. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove chicken from the pot and set aside. Select the Sauté mode and bring sauce to a boil. Whisk in butter or margarine, heavy cream, salt, and thyme. Cook until sauce has thickened slightly, 2 to 3 minutes. Serve chicken drizzled with the sauce.

Prep time: 5 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 4 servings

Calories: 445.2
Fat: 35.6 g
Saturated fat: 14.9 g
Carbohydrates: 5.2 g
Sugars: 1.5 g
Dietary fiber: 0.4 g
Protein: 20.5 g
Cholesterol: 128.5 mg
Sodium: 521.3 mg
Strawberry-Banana Milkshake Muffins


Ingredients:
sugar, canola oil, vanilla, lemon zest, whole wheat flour, all-purpose flour, baking powder, baking soda

Directions:
Preheat oven to 375 degrees.
Mix together sugar with yogurt, bananas, oil, vanilla and lemon zest.
Stir together whole wheat flour, all-purpose flour and baking powder/baking soda.
Add flour mix to the wet ingredients and stir just until the flour is incorporated.
Spoon batter into 12 greased muffin cups.
Bake until golden brown, approximately 15 to 20 minutes.
Vegan Breakfast Sandwiches


Ingredients:
firm tofu, garlic powder, turmeric, sea salt, black pepper, vegan margarine, vegan American cheese, English muffins

Directions:
Heat 1 tbsp of oil in a skillet over medium heat.  Fry the sausage on both sides until browned.  Place on a plate with paper towels to drain and keep the plate in a warmed oven.
On another plate, combine the soy flour, garlic powder, turmeric, salt and pepper.  Dredge the drained tofu in the mixture and make sure all sides are evenly coated.
Heat the remaining oil in the pan and in 2 batches, fry the coated tofu until browned, about 3 minutes on each side.  When they are done, add to the plate of sausages in the oven to drain excess oil and to keep warm.
Toast and butter the English muffins.  Assemble the sandwiches with the sausage on the bottom, tofu in the middle, and slice of soy cheese on the top.