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Casa Marina recipe

Casa Marina recipe

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  • Recipes
  • Dish type
  • Drink
  • Cocktails
  • Rum cocktails

This is a delicious cocktail which tastes like summer in a glass! You can make a big bowl for a crowd by filling a punch bowl with a bottle of each spirit and a carton of each juice. Adding a bottle of cava gives it some fizz!

Little Miss Perfect

4 people made this

IngredientsServes: 2

  • 30ml (1 fl oz) melon liqueur (such as Midori)
  • 30ml (1 fl oz) peach schnapps
  • 30ml (1 fl oz) coconut flavoured rum (such as Malibu)
  • 50ml (2 fl oz) white rum
  • 75ml (3 fl oz) orange juice
  • 75ml (3 fl oz) cranberry juice
  • 2 twists lime zest, garnish

MethodPrep:1min ›Ready in:1min

  1. In a cocktail shaker full of ice, combine melon liqueur, peach schnapps, coconut rum, white rum, orange juice and cranberry juice. Shake vigorously for about 60 seconds. Strain into 2 tall glasses and serve with a twist of lime zest.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (4)


I thought this was a tasty drink. I did use Hawiaan PUnch instead of cranberry juice. Give this a try-- you will like it.-16 May 2002

by Jayne Stanley Hurley

What a great recipe. We are sitting here in sunny CA watching the Super Bowl. Made a bowl of this as suggested and it is disappearing fast. Cranberry juice is a must. Thanks for the recipe.-01 Feb 2004

by BloodWench

Absolutely delicious! I used all coconut rum in place of the other but otherwise followed the recipe. It sneaks up on you because the flavor meshes to where you do not taste alcohol. I needed this! Thanks!-21 Nov 2011

Carne Asada Recipe

If you're looking for an authentic Carne Asada recipe - this is it! Grilled Carne Asada tastes better and looks more beautiful than it has a right to, if you judge a meal by the amount of effort it takes. And it's a sensory pleasure before it even touches the grill! As you squeeze fresh orange, lime and lemon juices for the marinade, then whisk in cilantro, garlic and jalapeño, the aroma that floats up to your nose is nothing short of heavenly.

Then the steak cooks hot and fast, on your table in about 20 minutes, complete with gorgeous grill marks and a perfectly pink and tender interior.

To make this, we started with a recipe from Tyler Florence and switched it up to make it our own: swapping in apple cider vinegar, reducing the oil a bit and adding a third citrus flavor (lemon) and some cumin. Adding lemon juice to the mix happened by chance. I'd just finished a batch of homemade tonic water which left us with a slew of lemons, limes and oranges, flesh and juice intact, sans zest. And I love the citrus trifecta - now I may always use making tonic water as an excuse to make Carne Asada!

The literal translation of the term means Carne (flesh, meat or beef) and Asada (roast, broiled, grilled), typically translated to 'Grilled Meat' and most often is seared in some way for that signature charred flavor!

There are several cuts of beef used to make Carne Asada including sirloin and tenderloin, but most recipes call for either flank steak or skirt steak. I've tried both and definitely prefer outside skirt steak for its flavor and texture. Either way you'll want to thinly slice the steak across the grain before serving for maximum tenderness!

What Is Masa Harina?

A. Masa harina is the traditional flour used to make tortillas, tamales, and other Mexican dishes. Literally translated from Spanish, it means "dough flour," because the flour is made from dried masa, a dough from specially treated corn.

To make masa harina, field corn (or maize) is dried and then treated in a solution of lime and water, also called slaked lime. This loosens the hulls from the kernels and softens the corn. In addition, the lime reacts with the corn so that the nutrient niacin can be assimilated by the digestive tract.

The soaked maize is then washed, and the wet corn is ground into a dough, called masa. It is this fresh masa, when dried and powdered, that becomes masa harina. (Add water once again to make dough for tortillas or tamales.)

Fresh masa is available in Mexican markets, refrigerated and sold by the pound. But masa harina is a fine substitute. Availability and your personal taste determine whether you start with fresh or dried masa.

Do not substitute corn meal or regular corn flour, however they're produced from different types of corn and are processed differently. They will not produce the same results. Regular wheat flour also cannot be substituted.

Classic Lasagna

We took a couple shortcuts for this recipe by using store-bought marinara and boxed pasta sheets. It saves a ton of time without sacrificing any flavor. We think it's absolutely perfect as-is, but also understand some people are looking to make sauce from scratch. Use our best homemade spaghetti sauce&mdashit'll never let you down.

Regardless of the route you go, make sure to follow these tips&mdashwe've reworked this recipe based on user comments to make it even better with more meat, more sauce, and more cheese!

Don't overcook your noodles.

Lasagna noodles need structure&mdashthey have a lot of ingredients layered between them!&mdashso they can't be too mushy. Make sure to cook them until they're very al dente they're ready typically two minutes before the amount of time on the box.

While you're making your beef and ricotta mixtures, your lasagna noodles will typically be hanging out in a colander, getting stuck together (worst nightmare). To prevent this, after you drain the noodles from the pasta pot, slick them with olive oil and lay them flat on a baking sheet to cool.

Get your favorite marinara.

We decided to go with store-bought marinara for this recipe but it doesn't mean you should pick any old jar off the shelf. Even though there are tons of layers and flavors in lasagna, the marinara is the back bone of the dish. Spending a couple more bucks on your favorite brand is worth it in this case.

Drain beef.

Sometimes we're a little lazy and skip this step when making a meat sauce and we always regret it&mdashthe sauce tastes so greasy! Draining the fat from the skillet is a must for your lasagna layers, which will already have a lot of fat from cheese.

Season your ricotta mixture.

My Italian grandmother always added a secret ingredient to her lasagna: cinnamon. The ricotta mixture always gets overlooked and, therefore, tastes kinda bland. Make sure to season it generously with salt and pepper&mdashParm, too!

Don't bake for too long.

Lasagna is one of those dishes that firms up a lot as it sets. Even though it might look like a cheesy, bubbly mess in the oven, if it's warmed all the way through it will be perfect once you let it sit for at least 15 minutes. When you over bake the pasta, you run the risk of the noodles drying out and getting too crispy.

What about leftovers?!

To store leftovers cover with plastic wrap or places slices in an airtight container and keep in the fridge for 3 to 5 days. Any longer and you'll want to pop it in the freezer for up to 3 months. To reheat, cover with aluminum foil and bake at 350º until hot and bubbly.

Have you made this recipe? Rate it and let us know how you like it in the comments below. Don't want to follow a recipe? Check out our No Recipe Lasagna and choose your own adventure!

Editor's Note: This introduction to this recipe was updated slightly on July 31, 2020.

Masa Harina Cornbread

Preheat oven to 425ºF. Place the butter in a 9x9-inch square glass baking dish and put in the oven to melt. Keep an eye on it so it doesn't burn!

Meanwhile, in a medium bowl, whisk together the dry ingredients.

Measure out the milk and maple syrup in a 2-cup liquid measuring cup. Add eggs and whisk well with a fork. Gradually add melted butter to the milk mixture, making sure to leave 2 tablespoons in the bottom of the baking dish.

Add the wet ingredients to the dry ingredients and whisk just until the flour is all moistened.

Scrape the batter into the buttered baking dish and spread it out with a spatula. Bake in preheated oven for 20&ndash25 minutes, or until the edges are beautifully golden brown and a toothpick inserted in the center comes out clean.

Serve hot with butter and maple syrup.

Growing up, Beans and Cornbread was a staple meal in our house. It sounds simple and boring, but it was actually one of my favorites. Mom would cook up a vat (I exaggerate) of Great Northern beans and throw in a chunk of leftover ham for flavor. But the real star of the meal was the from-scratch cornbread. To be honest, it&rsquos what kept us from rebelling about the beans.

We ALWAYS slathered it with butter, and poured our homemade maple syrup on top.

The cornbread recipe I&rsquom sharing today is a little different than the one we had growing up. My mom used regular cornmeal in her recipe. Over the years I discovered that I liked the flavor and texture of coarse-ground cornmeal better. One time, I even ground dried corn into flour. The flavor of that cornbread was fantastic.

But not everyone has access to a grain mill. Another way to get great flavor is to use masa harina instead of regular cornmeal. I&rsquom not sure how to describe it, other than to say that the flavor is more intense. More corn-y? But in a very good way.

Another reason I love masa harina is that it&rsquos prepared traditionally. Dried corn is soaked/cooked in an alkaline solution, which is usually lime water (not from lime juice), also called calcium hydroxide. This process is known as nixtamalization. It makes the corn more digestible, and allows you to absorb the niacin, AKA vitamin B3. In fact, if you eat a diet high in corn that isn&rsquot properly prepared, it can lead to malnutrition!

But let&rsquos get on with the cornbread&hellip

The rest of the recipe is very similar to traditional Yankee (or Northern) cornbread. Whisk together the masa harina, all-purpose flour, salt, and baking powder.

In a measuring cup, mix the milk, maple syrup, and egg together with a fork.

Pour in some melted butter. Make sure to leave about 2 tablespoons in the pan!

Add the wet ingredients to the dry ingredients.

Whisk just until everything in moistened and there aren&rsquot any dry patches of flour.

Scrape the batter into the buttered baking dish and spread it out with a spatula.

Bake in a hot oven until the edges are golden brown and a toothpick inserted in the middle comes out clean.

Now, this picture isn&rsquot completely honest. This is NOT how I recommend eating your cornbread, but it looks pretty for pictures. The proper way to eat it is to split it in half first. That way you can get a higher butter to cornbread ratio. I always err on the side of maximum butter consumption.

This is the perfect accompaniment to a pot of chili, bean soup, chicken wild rice, or just about any soup! When I made this recipe my husband said, &ldquoCornbread is really good. It goes with a lot of stuff.&rdquo I think that was a hint that I could make it more often&hellip

Homemade Tamale Dough With Masa Harina

Renae is a Brooklyn-based recipe tester who has certificates in both Pastry Arts and Culinary Arts from The Institute of Culinary Education.

Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories 515
% Daily Value*
Total Fat 36g 47%
Saturated Fat 14g 68%
Cholesterol 32mg 11%
Sodium 359mg 16%
Total Carbohydrate 44g 16%
Dietary Fiber 4g 13%
Total Sugars 1g
Protein 5g
Vitamin C 0mg 0%
Calcium 82mg 6%
Iron 5mg 27%
Potassium 149mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

In some areas of the United States, you can get ready-made dough for tamales, either fresh from a tortilla factory or in the refrigerated section of the supermarket. If you don’t live in such a place—or just want to make your tamales completely from scratch—use this basic recipe. It calls for masa harina, a commercial corn flour product that is used to make tortillas, tamales, and many other Mexican and Central American foods. Some brands include Maseca and Bob's Red Mill, which are easy to find in most supermarkets.

The number of tamales that you will be able to make with this recipe will depend upon the size of the tamales and the quantity of filling used in each one.

Note: Masa harina (which translates as “dough flour”) is the dry product masa is “dough” and is what you have after rehydrating the flour. Sometimes you may see masa harina labeled as "instant," which is to indicate that it comes together instantly when you add water. Making masa for tamales is as simple as that.


  1. For octopus
    • 2 pound cleaned frozen octopus, thawed and rinsed
    • 2 cups water
    • 1 Turkish or 1/2 California bay leaf
  2. For tomato sauce
    • 1 (14- to 15-ounce) can whole tomatoes in juice, drained, reserving juice, and coarsely chopped
    • 2 tablespoons chopped basil
    • 2 tablespoons extra-virgin olive oil
  3. For basil purée
    • 3/4 cup packed basil leaves
    • 1/4 cup extra-virgin olive oil
    • 1 tablespoon unsalted butter, softened
  4. For seafood and pasta
    • 1 pound spaghetti
    • 6 garlic cloves
    • 1/3 cup extra-virgin olive oil
    • 1 pound large shrimp in shell, peeled, leaving tail fan attached, and deveined
    • 3/4 pound cultivated mussels, rinsed
    • 3/4 pound baby squid, cleaned, bodies cut into 1/4-inch rounds, and tentacles left whole
    • Equipment: a pressure cooker

The Low FODMAP Marinara Sauce Recipe

Well, you are in luck, because I had the urge share with you today. I came up with this easy and inexpensive way to make your own marinara sauce. This Low FODMAP Marinara Sauce recipe has tons of flavor, despite being onion-free and garlic-free. It’s made with items that you probably already have in your pantry and fridge. Even the garlic oil and tomato paste are optional if you don’t happen to have any on hand. I just like to add those two ingredients because it adds a little extra depth and flavor. Let’s face it, sometimes a big bowl of pasta is just what you need. Carbs for the win!

What ingredients go into prawn pasta?

Prawns or shrimp pair especially well with sauces that don&rsquot overpower their mild, sweet taste.

So in order to make them shine in this pasta recipe, I decided to serve them with a delicate yet flavourful sun-dried tomato cream sauce with a touch of basil and garlic.

As much as I am a big seafood fan and prawns are my favourite, I have to admit that the best part of this dish is the sauce.

Tools To Make Carne Asada Marinade + Easy Carne Asada

Click the links below to see the items used to make this recipe.

    – Super convenient for mixing and storing the marinade! – These are great for storage, but also for marinating meats. – The best pan to take my authentic carne asada recipe from stove top to oven. Cleans up really easily, too! – You’ll never cook meat without it again. This is the easiest way to tell when meat has reached the proper – and ideal – temperature.

Watch the video: JAMIES SPECIALS. Seafood Linguine. Jamies Italian (August 2022).