We live on the beach and love to eat seafood. A stay-at-home mom, I also love to experiment in the kitchen. I came up with this savory spread as a special appetizer.—Christy Hughes, Sunset Beach, North Carolina
Making homemade pot stickers is much easier than it sounds, and the little extra effort is well worth it. These pot stickers can be refrigerated or frozen until you are ready to use them. For accompanying recipes, entertaining tips and a video, visit tasteofhome.com/katielee. —Katie Lee
Writes Heather Melnick of Macedon, New York, “this appetizer has been a real hit at church receptions and family events.” With shrimp, a little wine, and phyllo, these little tarts will “upscale” any party.
Served in a footed glass, this refreshing appetizer is pretty enough for a formal dinner. "To change it into a main dish, I combine the ingredients and serve them on a tortilla along with shredded lettuce and sour cream," writes Patricia Clark from Lake Forest, California.
"My friend Yi owns a Chinese restaurant and taught me that Chinese cooking is simple if you have great recipes," says Rose Bialowas from New Port Richey, Florida. She uses shrimp, bean sprouts, cabbage and carrot for these crispy egg rolls served with a homemade sweet-and-sour sauce.
"This is a favorite standby of mine when I need a quick appetizer," says Kathryn Goecke of Montrose, Colorado. The creamy dill dip, with chunks of shrimp and cucumber, makes a nice change from the standard shrimp and cocktail sauce.