Best Kissin Cousins Recipes

Kissing Cousins image

Provided by Food Network

Time 1h10m

Yield 8 servings

Number Of Ingredients 12

Olive oil, as needed
18 asparagus spears
1 white onion, chopped
1 tablespoon herbes de Provence
1/2 pound shiitake mushrooms, sliced
3 bell peppers, preferably one each red, yellow and orange, sliced into thin strips
25 large shrimp, peeled and deveined
20 large sea scallops
4 cups hot cooked white rice, see *Cook's Note
2 lobster tails (about 1 to 2 pounds)
1/2 cup clarified butter
2 bunches green onions, chopped

Steps:

Preheat broiler.
In a large skillet over medium heat, add olive oil and asparagus spears. Cook until asparagus is crisp-tender, about 5 minutes. Set aside, and cover to keep warm.
Add more oil to skillet, if needed, and add the onion and herbes de Provence until onion is soft, about 10 minutes. Set aside, and cover to keep warm.
Add more oil to skillet, if needed, and saute shiitake mushrooms until mushrooms are softened. Set aside, and cover to keep warm.
Add more oil to skillet, if needed, and saute bell peppers until slightly soft but still crisp. Set aside, and cover to keep warm.
Add more oil to skillet, if needed, and saute shrimp until just cooked through. Set aside, and cover to keep warm.
Add more oil to skillet, if needed, and saute sea scallops until just cooked through.
Broil lobster tails, until just tender.
To serve, on a large platter, place a bed of tumeric rice. Place asparagus around the base of the rice. Place onions on top of rice. Place shiitakes on top of onions. Place bell peppers around the side of the rice. Place shrimp on top of the shiitakes. Place scallops around the shrimp. Place lobster tails on the extreme left and right sides against the rice Pour clarified butter over the lobster tails and rest of the seafood. Garnish with green onions.

Kissin' Cousins image

Provided by Susie in Texas

Categories Dessert

Time 55m

Yield 48-54 cookies

Number Of Ingredients 7

1 cup butter, softened
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 cups all-purpose flour
1 1/2 cups pecans, finely chopped
1 (9 ounce) bag hershey milk chocolate kisses
1 1/2 cups powdered sugar

Steps:

Preheat oven to 350°.
In large bowl, combine butter, 1/2 cup sugar and vanilla; beat until light and fluffy.
Add flour and pecans; mix until dough forms.
Chill dough for 30 minutes.
While dough is chilling, remove wrappers from chocolate kisses.
Mold one scant tablespoon of dough around each chocolate kiss making sure it is completely enclosed in the ball of dough.
Place balls on ungreased cookie sheet about 1 inch apart.
Bake at 350° for 10 to 15 minutes until set and bottoms of cookies are just beginning to slightly brown.
Carefully remove from cookie sheet; place on wire racks to cool for 10 minutes.
Roll cookies in powdered sugar.
When completely cooled, re-roll in powdered sugar.