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Butternut Mascarpone Gnocchi

Submitted by: Chef John

Living In: San Francisco, California, USA

Incredibly light and delicious, these gnocchi feature butternut squash and mascarpone cheese with a hint of sage.

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Korean Egg Roll Triangles

Submitted by: Korean Kimmy

Little half-moon shaped pillows made with prepared wonton skins are stuffed with a flavorful filling made of tofu, cabbage, and chopped cooked rice noodles, then fried to a crisp golden brown.

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Candice's Lamb Cannelloni with Mint Pesto

Submitted by: Dice

Seasoned lamb and goat cheese are rolled in lasagna sheets and drizzled with a sauce made with mint, pine nuts, and olive oil.

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Lumpia - Filipino Shrimp and Pork Egg Rolls

Submitted by: Elise

Little Filipino spring rolls, stuffed with savory pork and shrimp, are deep fried to a crispy golden brown.

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Crab and Seafood Stuffed Shells

Submitted by: JIMBRADEN1970

These shells stuffed with a creamy seafood mixture will delight your guests.

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Tia and David's Deep Fried Tortellini

Submitted by: ANDREA VETERE CANADA

Home Town: West Hill, Ontario, Canada

Living In: Whitby, Ontario, Canada

Real party pleasers, these cheese tortellini are shaken up with bread and cornflake crumbs, then deep-fried to a mouth-watering golden brown. Try them dipped in tomato sauce!

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A tomato sauce recipe for mussels is great if you don't like the usual wine recipes (like me!). There is no salt or butter. Here's a tip to make sure mussels are fresh: tap the opening of the mussel on a hard surface, if the shell closes you've got yourself some nice fresh mussels!

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Spinach and Orzo Salad

Provided by: Christine R.

Orzo pasta is tossed with spinach, red onion, feta cheese, pine nuts, basil, olive oil and balsamic vinegar, creating a delicious, colorful cold salad.

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Babaci's Potato Pierogi

Submitted by: MOELIZ

These take time to prepare, but they're worth it! Yukon Gold potatoes are mashed with cottage cheese and butter, then wrapped in a circle of dough. The pierogi are boiled and then fried. Serve with sour cream, butter and fried onions, if desired.

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Vietnamese Salad Rolls

Provided by: Claudine

A nice light appetizer. Delicate rice wrappers are filled with noodles, shrimp, carrots, lettuce and basil. Cooked chicken or beef may be substituted for shrimp.

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Lemon Mint Sauce with Shrimp

Provided by: Dondre'

Deliciously large shrimp, tossed with red pepper and fettuccine. Makes for a wonderful main dish or appetizer.

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Poor Man's Shrimp

Submitted by: WALLEN

Shell macaroni are stuffed with a creamy tuna mixture in this easy to prepare, fun to eat appetizer. Serve on a bed of lettuce leaves with toothpicks, and make sure plenty of cocktail sauce is available! Be prepared with additional 'shrimp' ready to fill the serving dish as your guests make this great appetizer disappear quickly. I keep extras in the fridge. Enjoy!

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Seafood Salad

Submitted by: SUE202

Seafood salad with crab, shrimp, tuna, carrots and pasta in a tangy dressing. You can use imitation crabmeat for the entire amount of seafood. You can also substitute green onions for the grated onion.

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Fried Farfalle Chips

Submitted by: FIRECOOK

Fried and seasoned bow-tie pasta makes a delightful snack.

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St. Louis Toasted Ravioli

Provided by: Barb

The St. Louis style of preparing ravioli is unique and delicious. The ravioli is breaded, fried and served with marinara sauce and a sprinkling of Parmesan cheese.

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Amazing Crab Shells

Provided by: Barbara Hall

Pasta shells take a turn as a tasty hors d 'oeuvre when stuffed with cream cheese, crabmeat and baby shrimp.

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Giant Won Tons

Provided by: Vikki Favreau

Water chestnuts and a savory beef filling lend an Asian note to these crispy won tons, which are deep-fried shortly before serving.

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Crab Rangoon I

Provided by: Tanja

This Asian appetizer relies on ready-made wonton wrappers for its crunchy coating; minced cilantro gives the seafood stuffing a modern kick.

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Tortellini Bites

Provided by: Helen Walck

Parmesan and broth flavor this favorite chunky pasta, eaten with toothpicks for a twist.

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Garlic Oyster Linguini

Submitted by: MARBALET

Fresh linguine cooks in a heady, spicy mixture of mushrooms, garlic, Cajun spice, oysters, corn, string beans, pimentos and seafood stock. An easy roux of butter and flour thickens the dish before you add parsley, scallions and crabmeat.