ADVERTISEMENT
- Real Recipes from Real People -

Penzey's LTD

Misc.

Penzey's is the only place I buy spices, seasonings, etc. anymore and have been for a number of years. In fact, just recommended then on another site message board to someone looking for juniper berries.


MsgID: 0027128
Shared by: Dixie
In reply to: Has Anyone Used Penzeys before?
Board: Cooking Club at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  RisaG
2
  BrendaTX
3
  Jo/Az
4
  Muffin
5
  alsgirl
6
  paula
7
  RisaG
8
  Dixie
9
  Pat, CT
10
  Carol Smith
11
  Verla
ADVERTISEMENT
Random Recipes
  • Mini Muffulettas (using English muffins)
  • MUFFULETTAS 1 (6 oz.) jar marinated artichoke hearts, drained and chopped 1/4 cup chopped roasted red peppers 4 oz. provolone cheese, chopped 2 oz. salami, chopped 1/3 cup pitted ripe olives, sliced 1/4 cup Italian dr...
  • Salmon Biscuits
  • SALMON BISCUITS 2 cups flour, sifted 4 teaspoons baking powder 3/4 teaspoon salt 4 tablespoons shortening 3/4 cup canned salmon, drained and flaked 3/4 cup milk grated cheese or pimiento cream cheese (for topping) Pr...
  • Meatloaf (To Die For!)
  • MEATLOAF (TO DIE FOR!) FOR THE MEATLOAF: 1 lb extra lean ground beef or ground turkey 1 (12 oz.) can luncheon meat (i.e. spam), ground, chopped, or cut into tiny cubes. 1 cup oats* 1 small yellow...
  • Honey-Lime Dressing a la Chili's (repost)
  • Sorry could not find it. Here is another Honey-Lime Dressing. HONEY-LIME DRESSING (LIKE CHILI'S) Board: Copycat/Restaurant Recipe Requests at Recipelink.com From: Halyna - NY 10-10-2005 1/4 tsp ground ginger 1/4 cup...
  • Veal with Mango Sauce Moroccan Style
  • VEAL WITH MANGO SAUCE MOROCCAN STYLE 1 large onion, chopped 2 tsp chopped fresh ginger 1 tsp ground cumin 1/2 tsp ground allspice 1 stick cinnamon 4 garlic cloves, minced 1 tsp butter 6 veal chops 2 tbsp honey (or to...
ADVERTISEMENT
  • Mackinac Fudge (Gloria Pitzer, 1980's)
  • MACKINAC FUDGE Like the famous fudge shops of the Mackinac Island fame, but so creamy and rich! 3 squares (1 ounce each) unsweetened baking chocolate 1/2 cup butter (8 tbsp), divided use 2 tbsp light corn syru...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Penzey's LTD
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!