Nancy Gibson's Profile

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Vietnamese-Style Summer Rolls with Peanut Sauce

If your allergic to peanuts you might want to try using Tahini. It's pureed sesame seeds that taste surprising like peanut butter. When making Hummus you can substitute peanut butter for Tahini so I don't know why your couldn't do the reverse!

Jun 27, 2013
Nancy Gibson in Recipes

How to Make Left-Behinds

We make these with Ritz crackers, peanut butter and then dip the sandwich into melted chocolate. They are so much easier and taste just like GS cookies. I made them in London with my nieces and the Brits went nuts for them. A lady I met from India was going to make them for her friends in New Delhi's.

Feb 17, 2013
Nancy Gibson in Features

Chili's southwest egg rolls

I made southwest egg rolls from the recipe at Top Secret Resturant Recipe. They were fantastic and so easy to make. For the dip I bought a low fat ranch veggie dip and added avocado to it. Everyone thought they tasted better than Chili's. ( I increased the ingredients a bit)

Sep 11, 2012
Nancy Gibson in Home Cooking

The Old World Resturants Veggie Burger Recipe! (moved from L.A. board)

I worked for Dr. Franks at the LaJolla store and Palm Springs, He was quite a character. I loved him dearly! I wonder what happened to his friend and employee Rene?? Would love to find him. Sorry I lost contact with the Dr when I moved back to Minnesota. He always said I came from good stock....LOL He was my buddy :-)))

Aug 27, 2012
Nancy Gibson in Home Cooking

Anti-inflammatory foods - what to make?

Black cherry juice and give up coffee and decaf. The coffee bean has an acid in it that attacks your joints.

May 03, 2011
Nancy Gibson in Home Cooking

Potato and Parsnip Mash

these pair up well with chicken marsala!

Nov 15, 2010
Nancy Gibson in Recipes

Potato and Parsnip Mash

Helpful hint. I dice up the parsnips and start them in chicken broth first. then after about 10 or 15 minutes add the potatoes and garlic. The parsnips take longer to cook than the potatoes.

Nov 15, 2010
Nancy Gibson in Recipes

Potato and Parsnip Mash

I have been making these for years! I add about 4 garlic cloves to the potatoes and parsnips while they cook. Drain and mash with some cream and butter. They are the best mashed potatoes ever!!!!!!!

Nov 15, 2010
Nancy Gibson in Recipes

The Old World Resturants Veggie Burger Recipe! (moved from L.A. board)

Used be on Sunset Blvd in LA and Prospect Street in La Jolla and the main street in Palm Springs. I forget the name of the street. Dr. Robert Franks used to own it. He was a dentist that had a lot of movie stars as patients. Even Frank Sinatra! He was a sweet man.

Oct 04, 2009
Nancy Gibson in Home Cooking

The Old World Resturants Veggie Burger Recipe! (moved from L.A. board)

The recipe goes back to the peak of the health food movement some 20 years ago, when Dr. Robert Frank, a prominent Los Angeles dentist, opened Old World restaurant in an attempt to help teach consumers how to eat well nutritionally. The burger was a development of the idea that even burgers can and should be healthful. These vegetable burgers contain assorted nutrient-dense vegetables, nuts, eggs and even corn flakes for a nutrient-packed meal-in-a-dish, served either as a hamburger, topped (or not) with tomato and cheese on a sesame bun or plain with baked potato and fruit. Thank you, Old World.
1 carrot
1 stalk celery
1 green pepper
1/2 small onion
1/4 head broccoli
1/4 head cauliflower
1 bunch spinach
1 zucchini
Salt, pepper
1/2 cup walnuts
5 eggs
1 1/2 teaspoons Worcestershire sauce
3 cups dry corn flake cereal
Chop carrot in food chopper or food processor. Add celery, green pepper, onion, broccoli, cauliflower, spinach and zucchini. Chop into small pieces.
Mix in salt and pepper to taste, walnuts, eggs, Worcestershire and corn flakes. Mix until thick.
Shape into 3- to 3 1/2-inch burgers about 1-inch thick. Cook on griddle, in nonstick pan or under broiler 5 minutes, turning once until golden brown. Makes 12 patties.
Note: Burgers may also be pan-fried in small amount of butter. Mixture is best shaped in the pan, as it falls apart easily.

Sep 28, 2009
Nancy Gibson in Home Cooking