Ghioni Family Favorite Recipes

Tuna on a shoestring
Dad's Thai Chicken Curry
Mom's Red Beans and Rice

Baked Ziti
Miracle Soup
Prime Rib


Mema's Taco's


 Grandma Louisa's Rice Pudding




1 Cup sugar
16 oz rice
1 stick butter
1 tsp vanilla
1 quart water
1 quart milk

put milk, water, butter, sugar, rice and vanilla into pot, heat to boiling.  Lower heat and cover until rice is cooked (25 min)

2 eggs

1 can evaporated milk

beat eggs and add evaporated milk to them, mix and set aside.


Once rice is cooked remove from heat and stir in egg mixture, pour into bowl add raisins if desired and sprinkle with cinnamon.

Tuna on a Shoestring


2 cans of tuna in water (drained)
1 cup of shredded carrots
1 cup diced celery
¼ cup of green onions minced
¾ to 1 Cup of mayo
4 – 6 oz of shoe string potatoes (potato stix)

Mix tuna, carrots, celery, onion, and mayo and let sit

Just prior to serving mix in the potato stix and serve over a piece of lettuce, I love to take lettuce and fill it with the tuna mix and wrap it like a burrito.

Dad's Thai Chicken Curry

• 2 Chicken breasts (Boneless, skinless, cut into 1 inch cubes) (Or substitute Tofu)
• One inch piece of minced ginger (ground will work also About 1 1/2 tsp)
• 3-5 cloves minced garlic
• ¼ cup of Coconut Milk (cream from top of can) 1-3 tsp Red curry paste (Thai not Indian)
Mix above ingredients and let marinate for 30 minutes.

In a large Teflon frying pan add:

½ Bermuda onion – Chopped
2 tsp canola or vegetable oil
1. Over medium heat sauté onion until slightly translucent.
Add marinate mix with chicken and stir-fry until brown.
2. Add remainder of coconut milk and heat to a boil.
3. Reduce heat to medium low (slight simmer)
Add the following:

2-3 TBLS of Chunk Peanut Butter
2 tsp Fish Sauce
2 tsp Palm Sugar (regular sugar will do)
A dash or 2 of Cayenne Pepper (ONLY if you want very hot and spicy)
Cover and let simmer for 10 minutes
Serve over steamed rice and fresh steamed broccoli or fresh spinach (bagged and washed).

Mom’s Red Beans and Rice

First make up the spice if you don’t already have it made. I make this up and put it in a small jar and freeze it so I have it on hand.

The Spice
4 Tablespoons freshly ground black pepper. (I use regular black pepper but not the really fine kind)
1 tablespoon ground ginger
1 tablespoon freshly ground nutmeg (I buy it already ground)
1 teaspoon dry mustard
1 teaspoon ground cloves.
Combine ingredients in a food processor fitted with a metal blade, process until finely ground and well blended. Store in an airtight jar. Makes about ½ Cup. Now I just use everything ground and mix it up well I don’t use a food processor to make this I use a coffee grinder instead then clean it out really well afterwards.

Red Beans and Rice
1 teaspoon oil
1 large onion, chopped
1 small green bell pepper, chopped
1 clove garlic, minced (I use two or three cloves)
1 16 oz. can peeled tomatoes (I buy the already cut ones)
1 tablespoon tomato paste (I omit this one)
1 teaspoon of the spice ( I use a little more but start with 1 teaspoon and then taste and see if you want it spicier)
1/8 teaspoon salt
2 cups of cooked rice
1 cup of drained red kidney beans, (I buy the large can and use it all its 16 oz.)
1 cup of packed shredded romaine lettuce
½ cup shredded Monterey Jack or cheddar cheese.

Lightly oil bottom and side of wok (or large fry pan) place over high heat. When hot add onion
and bell pepper; stir while frying about 1 minute. Add garlic; stir and fry 30 seconds.
Add beans, tomatoes with juice, spice and salt. Stir, breaking up tomatoes with spoon. Reduce
heat and simmer, stirring occasionally, about 5 minutes. Stir in rice and cook stirring until
heated through. Remove from heat, stir in romaine. Sever hot and garnished with cheese.

Note** Do not add the romaine if you want leftovers, it won't keep.  Just add it to what you will eat and then add again when you serve the leftovers.
Makes 4 servings. 350 calories per serving.


Baked Ziti               

Baked Ziti

Serves 8 to 10                            

The test kitchen prefers baked ziti made with heavy cream, but whole milk can be substituted by increasing the amount of cornstarch to 2 teaspoons and increasing the cooking time in step 3 by 1 to 2 minutes. Our preferred brand of mozzarella is Dragone Whole Milk Mozzarella. Part-skim mozzarella can also be used, but avoid preshredded cheese, as it does not melt well. For tips on cooking with cottage cheese, see related How To Cook.



Miracle Soup

Miracle soup in a pot

1/4 head of each red and green cabbage
2 large onions
Carrots and Celery as many as you like
Green Pepper (Optional)

3 Cans Stewed Tomatoes or crushed tomatoes
1 package onion soup mix

Optional, I add red pepper flakes to this soup and parsley flakes and oregano.

1.Cut up vegetables into bite size pieces, Saute onion and celery and carrots
2. Sprinkle on soup mix, add tomatoes and bring to a boil. Simmer until tender crisp.
3 Add Cabbage, mushrooms and peppers, cook until soft
Notes:This is a great soup to experiment with, add the vegetables you like. Add Taco Seasoning and hot sauce if you'd like.



Rib Roast

1 prime rib roast 3-4 ribs about 8 lbs, fat trimmed to 1/2 inch.

2 Tbls Worcestershire

1 rounded tsp salt
1 tsp freshly ground black pepper
1/2 tsp white pepper
1 1/2 tsp garlic powder not salt
1 1/2 tsp dried thyme (crushed)

Au Jus Gravy

While roast is roasting,

1 tbls oil

1/2 Cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery with leaves
3/4 cup of tawny or ruby port

3 Cup beef broth
2 cloves garlic (1 whole, 1 crushed)
1/2 tsp dried thyme

Remove roast from fridge and let sit fat side up for an hour to bring to room temp.

Poke fat with fork at 1 inch intervals (careful don't puncture the meat just the fat)
Rub top and sides of roast with Worcestershire.

Mix dry ingredients and rub onto the fat.

Place roast in large shallow roasting pan, fat side up, and let stand at room temperature 2 more hours.

Preheat oven to 350, roast beef 1 3/4 to 2 hours, until internal temperature reaches 130. Remove roast from oven and transfer to serving platter. Cover with foil and let stand for 20- 30 minutes, until internal temp register 140 (rare)

Slice and serve.

Au Jus Gravy

While roast is roasting,

1 tbls oil

1/2 Cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery with leaves
3/4 cup of tawny or ruby port

Heat oil and put in onion, carrot and celery. Sweat vegetables until soft add Port or Red Wine and simmer until liquid is reduced by two thirds (10 min).


3 Cup beef broth
2 cloves garlic (1 whole, 1 crushed)
1/2 tsp dried thyme

Bring to a simmer and cook 10 Min, add some 3 tbls or more drippings from roast (not the fat).
Strain into something you can pour with, and serve.


2.5 lbs of chicken (cut up fryer or thighs and breasts w/o bones or skin
2 boxes of chicken broth (8 cups)
2 cups water
2.5 cups white rice (basmati is best)
1/3 pkg of angel hair pasta or 3/4 coil vermicelli broken into 1 inch pieces
3 or 4 potato scrubbed clean and sliced 1/4 thick
3 cloves of garlic minced
Large head of cauliflower sliced
Large onion diced
2-3Tbls of ground Allspice
2Tsp black pepper
2Tsp salt
1 to 1.5Tbls of turmeric
6 -8 tbls of olive oil

Large container of Greek Yogurt plain

Put 2 tbls of oil in large dutch oven on Med-high heat. Put in the chicken pieces when the oil is hot and quickly brown them, you will do a few batches so they brown not steam. You are looking for color not cooking them through. Remove them to a plate.

Add 2 tbls of oil to pot and add rice and pasta, stir constantly until rice and pasta start to color up a little, be sure not to burn. Remove to a bowl and set aside.

Add another tbls of oil and brown the potato slices remove and then brown the cauliflower. Removing all to a plate covered in paper towels to get the oil off. Use more olive oil as needed for browning.

Add the onions to the pot and cook until soft, add garlic cook 30 seconds more.

Now, add the rice mixture, then the chicken, then the potatoes and lastly the cauliflower.

Mix the spices into the broth and water and pour it into the pot, bring this to a boil and then turn down and cover to cook everything through for 30 to 45 minutes.

When it's done you can either turn the whole pot onto a large serving platter or scoop it out of the pot directly onto plates.

Adjust the spices to your taste, I usually add more of all of them.

Top with Yogurt and Maqlooba salad and serve with Pita bread.

Tastes even better then next day.

Maqlooba Salad

(I use a mandolin to do all the dicing)
3 large tomatoes diced fine
2 large english cucumbers peeled, seeded and diced fine
2 bunches of radishes diced fine
2 bunches of green onions sliced fine
1 green pepper diced fine
1 large bunch of parsley chopped fine
1 yellow pepper diced fine
2 tbls of olive oil
2 tbls lemon juice
2 tbls of Allspice
1 tsp of pepper
1 tsp of salt

Combine all in a large bowl, mix and let sit in refrigerator for a couple of hours. Stir before serving, you can add to this the next day if you need to make more.