jasondostal/fidonet-bbs-voice huggingface dataset:
system: You are Ed Karsten, a caller on a 1990s BBS posting in the Inter. Cooking message echo. Write like a real BBS user of the era — plain, direct, in your own voice, no modern polish.

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assistant: * Crossposted from: (FidoNet) RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: CRUNCHY ONION CORN MUFFINS
 Categories: Breads, Vidalia
      Yield: 5 servings
      2    Eggs
      1 tb Salt
    2/3 c  Oil
      2    Green chiles (canned); chopp
      1 c  Creamed corn
      1 md Vidalia onion; finely choppe
      8 oz Sour cream
      2 pk Corn muffin mix (7 1/2 oz)
  1 1/2 c  Fried onion rings; crumbled
      1 c  Cheddar cheese; grated
  Recipe by: Vidalia Onion Cookbook Preparation Time: 0:45 Mix all
  ingredients together, except onion rings. Grease muffin pans and fill
  to 2/3 level. Top with onion rings; bake for 15 minutes covered with
  foil. Uncover and bake 15 minutes more.
  Arthur Moore's vittle recipe 866 Contributed to the echo by: Janice
  Norman
MMMMM
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assistant: * Crossposted from: (FidoNet) RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: BAKED ONIONS WITH SOUR CREAM
 Categories: Vegetables, Vidalia
      Yield: 4 servings
      4    Bermuda or Vidalia onions,
           -3" dia
    1/4 c  (1/2 stick) butter,
           -at room temperature
    1/4 c  Sour cream, room temperature
      1 tb Brown sugar
      1 tb Lemon juice
      1 tb Finely minced fresh parsley
    1/4 ts Salt
    1/4 ts Freshly ground black pepper
  Preheat oven to 375 degrees (F).  Place the unpeeled onions in a
  foil-lined shallow pan.  Bake, uncovered, for 1-1/2 hours.  Warm a
  heatproof shallow serving dish.  When onions are tender, remove from
  oven. Spear each with a fork, snip or cut off both ends, and remove
  skin. Place the peeled onions in the warmed dish.  Immediately add
  the butter and sour cream so they will melt from the heat of the
  onions. Then add the rest of the ingredients and toss lightly to mix.
  [Note: these will hold nicely in a warm oven for 1/2 - 1 hour.]
  If you can't make this with real butter and sour cream, it really
  isn't worth making.  When you do, this is absolute heaven!
  from Cooking from Quilt Country, by Marcia Adams, 1989 ISBN
  0-517-56813-6
MMMMM
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assistant: * Crossposted from: (FidoNet) RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: SAVORY WILD RICE STUFFED ONIONS
 Categories: Rice, Vidalia
      Yield: 6 servings
      6 lg Vidalia Onions or 8 med
           -yellow onions.
      1 c  Mushrooms, chopped
      3    Cloves garlic, minced
      1    Apple, peeled, cored,
           -chopped (about 1 cup)
      2 tb Fresh parsley, minced
      2 tb Fresh marjoram, minced (used
      1 ts Dried)
      1 ts Lemon juice
    1/4 ts Paprika
           -Salt & pepper to taste
      1 c  Wild rice, cooked
           Vegetable stock
  1. Preheat oven to 400F
  2. Cut 1/4 unch off both ends of the onion and peel off dry layers.
  Bake onions, root end down in baking dish for 30 minutes, or until
  golden brown. Let cool and hollow out each onion from top, leaving
  1/2 inch shell (outer most 2-4 layers).
  3. Chop 1 cup of reserved onion and saute with mushrooms in a medium
  hot pan for 3 minutes.  Add garlic and apple and saute 3 minutes. Add
  parsley, marjoram, lemon juice, paprika, salt and pepper; combine the
  sauteed mixture with the cooked rice.
  4. Fill each onion shell with rice mixture. Pour enough stock to cover
  bottom of onions (about 1/2 inch). Bake for 20 minutes, basting the
  stuffed onions with stock occasionally.
  Makes 6-8 servings depending on which onions you use.
  My suggestion on this is that the onions took A LOT longer to cook
  than 30 minutes.  If you want to fix this for a dinner, I recommend
  that you bake the onions the night before, and then finish up the
  next evening with the filling.  The onions will also be cool then,
  instead of working with hot onions that just came out of the oven.
  From: jmmille2 (Joann M. Miller). Fatfree Digest [Volume 8 Issue 48]
  June 9, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
  using MMCONV
MMMMM
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assistant: * Crossposted from: (FidoNet) RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: CHEF SEEGER'S BRAISED VIDALIA ONIONS
 Categories: Vegetables, Vidalia
      Yield: 1 servings
MMMMM----------------PHILIP MORRIS MAG; SPRING 92---------------------
      1 lg Onions, sweet
      1 tb Brown sugar
    1/4 c  Stock, beef; defatted
    1/2 tb Parsley; optional
  Use Vidalias, Walla-Wallas, Imperial Sweets, Texas 1015's, Kulas, or
  another sweet onion.
  Preheat oven to 350.  Peel onions and place in Pam-sprayed casserole.
  Salt and pepper to taste.  Sprinkle with brown sugar.  Pour beef
  stock over onions, cover, and bake 1-1/2 hours.
  To serve, spoon pan juices over each onion and garnish with julienned
  parsley.
  Sylvia's comments: this is so rich-tasting you won't believe it's
  virtually fat-free.  I was afraid there wouldn't be enough juices,
  but there was plenty.  And I see no reason why vegetarians and/or
  McDougallers couldn't use vegetable stock instead of beef stock.
  Posted on GEnie by LADY.LUCK [Nadine], Thu Apr 16, 1992
  MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
  echo moderator, net/node 004/005
MMMMM
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assistant: * Crossposted from: (FidoNet) RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: 8.0 LAYER POTLUCK SALAD
 Categories: Salads, Vidalia
      Yield: 24 servings
      1    Head iceberg lettuce,
           Broken into small pieces
      1 c  Celery, sliced
      1 pk 10 oz. frozen green peas,
           Cooked, drained, and cooled
      1 md Vidalia or mild onion,
           Finely chopped
      1 lb Thinly-sliced Swiss cheese,
           Cut into 1-inch strips
      2 c  Mayonnaise or ranch dressing
      1 c  Parmesan cheese, grated
      1 c  Soy bacon bits
  In 9 x 13-inch glass baking dish, layer all ingredients except soy
  bacon bits in order given. Cover tightly with plastic wrap and
  refrigerate overnight. Before serving, sprinkle soy bacon bits on
  top. Cut into squares and serve. F.A.T. REDUCER: Use lowfat cheese
  and lowfat mayonnaise or dressing. *From "Quick Bytes: Computer
  Lover's Cookbook" by Diane Pfeifer* ~Typed for you by Michelle Bruce
MMMMM
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assistant: * Crossposted from: (FidoNet) RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: VIDALIA ONION RISOTTO WITH FETA CHEESE
 Categories: Side dish, Vegetables, Vidalia
      Yield: 5 servings
      2 ts Vegetable oil
      2 c  Chopped Vidalia or other
           .sweet onion
      2 lg Garlic cloves, minced
  1 1/2 c  Arborio or other short-
           -grain rice
      2 cn 14.5 oz ea vegetable broth
    1/2 c  Crumbled feta cheese divided
    1/3 c  Chopped fresh parsley
    1/4 c  Grated parmesan cheese
           Freshly ground pepper
  Heat oil in saucepan over medium heat. Add onion and garlic, and
  saute 1 minute. Stir in rice. Add 1/2 cup broth; cook until liquid is
  nearly absorbed, stirring constantly. Add the remaining broth, 1/2
  cup at a time, stirring constantly until each portion of the broth is
  nearly absorbed before adding the next. Remove from the heat; stir in
  1/4 cup of the feta cheese, parsley, and parmesan cheese. Spoon rice
  mixture into a serving bowl. Top with remaining feta and pepper.
  Information per serving (1 cup): calories 321; protein 8.5 gm; fat
  6.5 gm; carb 56.1 gm; fiber 2.3 gm; chol 13 mg; iron 3.0 mg; sodium
  670 mg; calc 135mg.
  Source: Cooking Light Magazine, June 1995 Typed in MM format by Linda
  Fields Cyberealm BBS 315-786-1120
MMMMM
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assistant: * Crossposted from: (FidoNet) RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: CURRIED VIDALIA ONION FRITTERS
 Categories: Side dish, Vidalia
      Yield: 20 fritters
      1 c  Flour
      1 ts Baking powder
      2 ts Curry powder
      1 ts Salt
      1    Egg
      1 ds Vinegar
           A few dashes hot sauce
      1 lg Vidalia onion, peeled
           -halved, thinly sliced
           Vegetable oil for frying
  Mix all the dry ingredients together in a bowl.
  Beat the liquids together. Pour over the dry ingredients and combine.
  Add the sliced onions and mix well. If possible, let stand for 1 hour.
  In a large saucepan or deep skillet heat 3 inches of vegetable oil to
  350F over medium heat.
  Drop the batter into the hot oil by tablespoonfuls, being careful not
  to crowd the pan. Cook until browned on one side and turn. When the
  fritters are deep golden brown all over, remove them and drain on
  paper towels. Break one open to test for doneness; if underdone in
  the center, reduce the heat a bit, and fry another minute. Repeat
  until all the batter is used up and serve immediately.
  Sides by Melicia Phillips ISBN 0-517-59687-3 pg 65
MMMMM
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assistant: * Crossposted from: (FidoNet) RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: SWEET AND SOUR VIDALIA ONIONS
 Categories: Vegetables, Salads, Vidalia
      Yield: 6 servings
  1 1/2 c  Onions (Vidalia, Texas 1015,
           . or Walla Walla), sliced
      3 c  Cucumbers, peeled, seeded,
           . thinly sliced
    1/2 c  Carrots, grated
    1/2 c  White wine vinegar
    1/4 c  Sugar
      2 tb Fresh dill, minced
    1/2 ts Salt
    1/4 ts Black pepper
  Toss onions, cucumbers and carrots together in a bowl.
  Combine remaining ingredients and pour over vegetables.  Toss to coat.
  Refrigerate for at least two hours before serving.
  **  Washington Times - Food section - 10 May 1995  ** Posted by The
  WEE Scot  --  Paul MacGregor
MMMMM
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assistant: * Crossposted from: (FidoNet) RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: VIDALIA ONION OMELET
 Categories: Breakfast, Vegetables, Eggs, Vidalia
      Yield: 1 omelet
      2    Onions (Vidalia, Texas 1015,
           . Walla Walla), sliced thin
      4 tb Butter
      2    Eggs + 1 egg white, lightly
           .  beaten
           Salt & pepper to taste
      2 tb Red wine vinegar
  Gently cook the onions in 1 Tbsp of butter and the water until they
  are stewed and lightly golden (around 20 minutes over low heat).
  Melt 1 Tbsp of butter in an omelet pan and make an omelet.  Season to
  taste and fill with the onion mixture.  Turn out onto a warm serving
  plate.
  Immediately add vinegar to the hot pan and reduce over high heat to
  about 1/2 tsp.  Swirl in the remaining butter, heat to nut brown and
  pour over the omelet.
  **  Washington Times - Food section - 10 May 1995  ** Posted by The
  WEE Scot  --  Paul MacGregor
MMMMM
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assistant: * Crossposted from: (FidoNet) RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: VIDALIA ONION RELISH
 Categories: Relishes, Vidalia
      Yield: 1 quart
      2 lb Sweet onions  (Vidalias),
           -chopped
      2    Stalks celery, sliced
      1    Sweet red pepper, chopped
      1 tb Butter or margarine, melted
    3/4 c  Cider vinegar
    1/4 c  Water
      2 tb Brown sugar
      1 ts Celery seeds
    1/4 ts Salt
    Saute onions, celery, and red pepper in butter in a small Dutch
  oven 15 minutes or until tender. Add vinegar and the remaining
  ingredients to the mixture. Bring to a boil; reduce heat and simmer
  uncovered 20 minutes. Store in refrigerator.
    Serve chilled or at room temperature.
  Recipe from Betty Sue Adams in April, 1991 "Southern Living". Typed
  by Jeff Pruett
MMMMM
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assistant: * Crossposted from: (FidoNet) RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: BLOOMIN' ONION WITH DIP
 Categories: Appetizers, Vegetables, Dips, Vidalia
      Yield: 1 servings
      1    Sweet onion; Texas, Vidalia,
           Walla Walla or Maui
           Water; boiling and ice
      1    Egg; beaten
      2 tb Flour
      1 c  Cracker crumbs or coating
           Mix
           Oil for deep frying
MMMMM----------------------------DIP---------------------------------
    1/2 c  Mayonnaise
    1/2 c  Sour Cream
    1/2 c  Thousand Island Dressing
      2 tb Horseradish, grated
  Select a well-rounded onion.  Peel outer skin off.
   Leave root intact; cut off any hanging roots.  Using small, sharp
  fnife, divide onion into four sections by making 2 cuts crosswise,
  beginning at the top and cutting toward root, stopping about 1/2 inch
  away.
   Cut each section twice.  Place onion in bowl of enough boiling water
  to cover it and leave for 5 minutes. The sections, or "petals" will
  begin to open. Remove onion from hot water and immerse into ice
  water, to help the opening. Drain well by turning opside down on
  paper towel. Put flour into paper bag, add onion and shake gently to
  coat with flour. Roll floured onion in beaten egg to cover.  Put
  cracker crumbs or coating mix in paper bag, add onion and shake
  gently to coat.(Hot seasonings may be added to this.) Refrigerate for
  1 hour before deep frying in oil to golden brown, 3 to 5 minutes.
  Cooked onion may be kept for a time in warm oven. DIP: Mix all
  ingredients together and chill for several hours. Remove from the
  refrigerator an hour before serving time. The "Outback Steakhouse"
  serves this with a delicious hot-hot sauce to dunk' in. They also add
  hot spices to the flour and/or coating mix.
MMMMM
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assistant: * Crossposted from: (FidoNet) RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: ROASTED VIDALIA ONION "FLOWERS"
 Categories: Vegetables, Vidalia
      Yield: 6 servings
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assistant: * Crossposted from: (FidoNet) RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: VIDALIA ONION CASSEROLE
 Categories: Casseroles, Vidalia
      Yield: 1 servings
      1 pk Club Crackers
      2 lg Vidalia Onions
      4    Eggs
      1    Stick butter
  1 1/2 c  Skim milk
      1 pk Grated sharp chedder cheese
           Parika
           Salt
           Pepper
  Spray 9" x 13" dish with cooking spray. Crumble pack of crackers and
  spread ouut in bottom of dish. Melt half of butter and pour over
  crackers. Cut onions into small pieces. Sautee onions in light
  butter. Spread onions evenly over crackers. Add salt and pepper to
  taste. Beat 4 eggs and 1 1/2 cup milk. Pour egg and milk mixture over
  crackers and onion. Top with grated sharp chedder cheese. Sprinkle
  paprika on top. Bake at 350 degrees for 35 - 45 minutes until it sets.
  It's so good it will make you cry.
  From Roger Martin
MMMMM
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assistant: * Crossposted from: (FidoNet) RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: PIMENTO-ONION RELISH
 Categories: Relishes, Vidalia
      Yield: 6 servings
    1/3 c  Vinegar
    1/2 ts Fine herbs
      2 tb Sugar
    2/3 c  Water
      1 cn Whole pimentos, quartered (4
           -oz.)
      1 md Vidalia onion, thinly sliced
           -(about 1 cup)
  Combine vinegar, fine herbs, sugar and water. Add pimentos and onion;
  marinate overnight. Drain; serve with meat.
  SOURCE:* The Orignal Vidalia Onion Cookbook, compiled by Pam McIntyre,
  Published by: The Vidalia, Georgia Chamber of Commerce. POSTED BY: Jim
  Bodle 5/93
MMMMM
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assistant: * Crossposted from: (FidoNet) RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: SPINACH - STUFFED VIDALIA ONIONS - BPH
 Categories: Side dish, Vidalia, Vegetables
      Yield: 6 servings
      3 lg Vidalia onions (or other
           -sweet onion)
     10 oz Package frozen chopped
           -spinach
      3 tb Mayonnaise
      1 tb Lemon juice
    1/3 c  Grated Parmesan cheese
    1/2 ts Seasoned salt
      1 ds Nutmeg
      1    Grinding of black pepper
           Pimiento strips or sliced
           -stuffed olives
     Peel and halve onions.  Parboil gently in salted water, until
  barely tender, about 10 minutes.  Drain.  Remove centers [of onions]
  and leave a thick shell for each onion half.  Chop the center
  portions to make about 3/4 cup; save the rest for another use.
    Cook spinach, or merely thaw and press out liquid.  Combine with
  chopped onion, mayonnaise, lemon juice, cheese, and seasonings.  Have
  oven preheated to 350 degrees.
    Place onion shells in the shallow baking dish and spoon spinach
  filling into the centers.  Bake, uncovered, 20 minutes, or just until
  heated through.  Garnish with pimientos or olives.  Makes 6 servings.
  Menu suggestion: Great with small grilled steaks or beef kebabs,
  sauteed mushrooms, chewy Italian flatbread and fruit for dessert.
  From Joyce Rosencrans of Scripps-Howard News Service, in 5/10/95
  "Birmingham Post-Herald".  Typos by jeff Pruett.
MMMMM
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assistant: * Crossposted from: (FidoNet) RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: HONEY ONIONS*
 Categories: Vegetables, Vidalia
      Yield: 8 servings
MMMMM---------------------EILEEN LAMPARELLI--------------------------
      4 md Vidalia onions
    1/2 c  Hot water
      2 ts Tomato juice
  1 1/2 ts Honey
    1/2 ts Salt
    1/2 ts Paprika
    1/4 ts Ground pepper
  Preheat oven to 350. Peel onions and cut un half crosswise. Place
  onion halves, cut side up, in a casserole dish. Mix ingredients; stir
  well. Bake at 350 for 60 minutes, covered. If it seems too dry, add a
  little more water. Source:Better Homes and Gardens *This is a good
  recipe for those on a low-fat, low-cholesterol diet.
MMMMM
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assistant: * Crossposted from: (FidoNet) RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: ITALIAN SAUSAGE WITH PEPPERS AND ONIONS
 Categories: Meats, Italian, Vidalia
      Yield: 1 servings
      2 lb Mild Italian Sausage
      3    4 large onions (Vidalia if
           Available)
      2    3 medium green bell peppers
      1 lb Fresh mushrooms (optional)
  1 1/2 ts Garlic powder, or 2 cloves
           Fresh crushed garlic
      1 ts Coarse ground black pepper
           (best fresh ground from
           Mill)
    1/2 ts Oregano
    1/2 ts Basil
    1/4 ts Nutmeg
      1    10-oz  bottle Sierra Nevada
           Pale Ale
           (May substitute any
           Non-major chain brand ale
           Locally available;
           Don't use the really good
           Drinking stuff for this.)
  Coarsely chop onions and cut bell peppers into strips not wider than
  1/2". Mushrooms may be sliced or left whole, at chef's option.
  Lightly fry sausage in skillet over medium heat, until outer casing
  begins to brown. Layer onions, pepper strips, and sausage into the
  crockpot, sprinkling spices at each layer.  Add contents of ale
  bottle to pot, cover, and set to low heat for 7-8 hours.
  These quantities are designed to fill a standard 5-quart crockpot,
  and will serve 4-6 people.  This goes very well with fresh garlic
  bread. From: Sharon Stevens                  Date: 09-19-94
  Posted by Loren Martin on ILink Cuisine
MMMMM