We have very strict guidelines that prohibit us from accepting ideas and/or recipes. If you would like to become a vendor for Denny's, then please submit your proposal to:

We love to receive recipes from our members. To submit your recipe, please use our article submission form.

We have a convenient Restaurant Locator on our web site. Just click on the link to the Restaurant Locator, enter the name of a city/state along your traveling path and you will receive driving directions for up to 10 Denny’s locations nearest to the city within a 100-mile radius.

Please inquire with the General Manager of your local Denny’s regarding employment. Or you can visit the web site hotjobs.com for more information on the positions available.

Please visit dennys.com and click on Franchise Information to begin the process of becoming a Denny’s franchisee.

We have appeared on Fox TV. Health News as shown. Detroit Free Press article on Food Section dated March 3rd. 1999. Numerous Trade Magazines. Approver from the USDA as functional alternative flour.

Since Denny’s is a popular destination for people when they are traveling on vacations, we sometimes advertise in markets that do not have a Denny’s restaurant to remind those customers we are available to serve them on their trip. Denny's has a Birthday Club for children ages 10 and under. We have not offered a free meal for adult birthdays at company restaurants since 1995.

We have made it easier than ever to locate your favorite home cooks to see what they are cooking! The Community section of the Web site has been divided by location and by individual home cooks.

From the beginning, Denny’s was intended to offer something for everyone and be available when people need to eat. Even before it was Denny’s—when it was Danny’s Doughnuts—the mission was to serve the best cup of coffee; make the best doughnuts; give the best service; keep everything spotless; offer the best value; and stay open 24 hours a day.

Yes, you can call the Customer Service Hotline at 412-622-1370 and pledge for a thank you item any time.

First, create a user account. Once this is done and you are logged in, click Recipes then click Add Recipe.

If you print the recipe from the recipe selection window or using File… Print… recipes…, you will get an intermediate window with a checkbox “print image if available”. Make sure that box is checked and when the recipe prints, it will include the image. Use File... Print... select "cookbooks", check "print to file", and then select all your categories for the print queue. You can open the resulting file in your text editor at the prompt.

A recipe must contain ingredients and the directions for assembling those ingredients. A recipe may contain your suggestions or comments relevant to that recipe. From time to time the Lead Moderator may decide to post an article explaining a recipe or technique in more detail. For this newsgroup, a recipe is defined as a list of ingredients with a set of instructions on how to put those ingredients together.

You can also access our recipe sections. These are at www.vrg.org/recipes and www.vrg.org/journal. VRG also publishes several cookbooks including Simply Vegan, Conveniently Vegan, Meatless Meals for Working People, The Lowfat Jewish Vegetarian Cookbook, Vegan Handbook, and more. You can also go to the search engine of your choice and type in "vegetarian recipes" and you will discover thousands of websites.

Salsas are usually mixtures of acid and low-acid ingredients; they are an example of an acidified food. The specific recipe, and sometimes preparation method, will determine if a salsa can be processed in a boiling water canner or a pressure canner. A process must be scientifically determined for each recipe. To can salsa at home, use our recipes for Hot Chile Salsa or Mexican Tomato Sauce. Your county Extension agent may have additional tested recipes for salsas.

Several ways. Visit our Show List A-Z to locate the show from which the recipe came. On each show page you'll see the most recently aired recipes. You can also use our Episode Finder, available on all TV pages, to locate recipes found within a recent episode you've seen. Don't forget to scroll down on the results pages!

A contractor/subcontractor should follow the instruction sheet to complete the reports. They must be submitted within seven days from the date of the wage payment covered.

If you have NYC v5.62+ and a MAPI-compliant email program, use the Email/Edit toolbar button on the recipe selection window. For previous versions, or if you don’t have a MAPI-compliant email program, here is the easiest way to email an NYC recipe in a common format. Select recipe(s) in the recipe selection window (Recipes… Recipes…) and press the To Editor toolbar button.

The recipes posted to this group are not kitchen tested to ensure they are valid recipes and work. They are checked for stylistic and subject content only and for the most part they are posted AS they have been received. It it appears to be a valid, cookable recipe, we post it. They are intended for the enjoyment of the reading public.

Use plain text, not html. Avoid special characters such as fractions or degree signs. These become corrupted and we must guess at their meaning when we edit the recipe. List your ingredients in one column. This newsgroup is particularly popular with blind readers and one column is much easier to understand. Chack yur spellling. Use measurements that are widely understood. For example, when someone uses "a stick of oleo" as an ingredient we get messages asking how big a stick is and what is oleo.

When we receive recipes, we look at them to see if they are in the proper format. If they are, they are generally posted the same day. If they are not, they must be edited. This delays posting. Also remember we are people with lives, families, jobs and unanticipated life events which may interfere with moderation

We swear, we promise, we guarantee that if we do not post your recipe or request in the newsgroup, we will send you a note explaining why. If you do not see your recipe or request appear in the newsgroup and you do not hear from us that means something disappeared in transit. Write us and tell us. We will look into it. If you do not see your article within two weeks, instead of resubmitting, email Patricia Hill at recipes@swcp.com asking about its status.

If you discover that your article was posted with an error, then send the *Corrected* recipe with a brief explanation of the error to Patricia, (recipes@swcp.com) and your corrected version will be posted. Tempting TacosHead for the border without leaving your house! Serve up your own Mexican fiesta with chicken, beef and even fish tacos. Twice-Baked PotatoesTwice baked = Twice as fabulous! Try different seasonings and mix-ins to jazz up this family favorite.

Many recipes passed down through the years or found in older cookbooks do not include instructions for processing. The foods are usually canned by the open kettle method, sealed and stored. Foods prepared in this manner present a serious health risk — particularly low acid foods. To minimize the risk of food spoilage, all high acid foods should be processed in a water bath canner or pressure canner and all low acid foods in a pressure canner.

To begin, click on the "Add to Your Recipe Box" link found on any recipe page. Please note that you must have registered for a My Recipe Box account to save recipes. If you do have an account, sign in and your selected recipes will be added to your Recipe Box. If you do not have an account, you must click the "Sign Up" link to register. You may also register and sign in by clicking the "My Recipe Box" link at the top right of every page.