- Cooking Lobster at Home by Richard Massey
Lobster has always be one of those extravagant meals which few people ever try because of the high cost. With restaurants paying thirty dollars a pound, by the time they put their markup on it, you’re easily paying sixty dollars for a ten ounce tail. 488 words 2006-07-22 - Grilled Scallops with Ginger-Lime Sauce by Richard Massey
Summer time is great for barbequing, but aren’t you tired of burgers and hotdogs? At your next party why not try something a little classier. This scallop recipe is so easy, but so good. 270 words 2006-07-19 - How to Get the Best Price for Your House by Richard Massey
The best price to sell your home is always determined by how you compare against your competition, the house down the street. If your property looks better than the next guy’s the customer will buy yours. 491 words 2006-07-16 - What’s the Thick on Roux? Thickening Soups and Sauces by Richard Massey
Soups and sauces can be thickened in a variety of ways. A sauce must the thick enough to cling to the food, but not so thick it stands up on its own. Starches are by far the most common thickening agent. 519 words 2006-07-16 - Parmesan Crusted Sole with Lemon Beurre Blanc by Richard Massey
Sole/flounder is a refreshing sweet and mild flavored fish which allows it to be used in a variety of ways. With its long thin flesh, sole is often stuffed or used in other extravagant plate presentations. 432 words 2006-07-11 - Seafood Fettuccine Alfredo by Richard Massey
Seafood Fettuccine is always a top seller in our restaurants. Any pasta alfredo recipe is easy to prepare making it a great choice for family and friends. The alfredo sauce can be made several days in advance, so when it comes time to make the meal it’s a breeze. 330 words 2006-07-11 - Bacteria and Food-borne Diseases by Richard Massey
Types of BacteriaBacteria are all around us, in the air, water, ground, on our skin and in our bodies. They are classified in a variety of ways, but for our purpose we can categorize them in a more basic way. 532 words 2006-07-09 - Flat Fee MLS Listings - Is this the future of real estate by Richard Massey
Realtors are all a buzz about this new form of listing houses on the MLS (multiple listing service). Some feel it creates more work for the buyers agent, while others see this as a way to tap into the For Sale By Owner market. 579 words 2006-07-08 - Crab Stuffed Salmon with Lobster Sauce by Richard Massey
I served this dish at an event I catered and people are still talking about it a year later. The lobster base used in the sauce can be found at stores offering specialty foods or you can order it off the internet. 268 words 2006-07-07 - 10 “No Money Down” Ways to Buy Real Estate by Richard Massey
Turn the Television on any Sunday morning and you’ll find yourself in the middle of a “how to buy real estate” infomercial. Can you really buy a house with no down payment? Can you really make thousands or millions of dollars buying real estate. 498 words 2006-07-04 - Rib-Eye Steak with Mushrooms and Bleu Cheese by Richard Massey
This is a mouth watering steak. Every time I serve this in the restaurant the customers rave. The best part, it’s so simple you can make it at home for the family. Serves 2 2 ea. 212 words 2006-06-28 - Spinach Salad with Mango and Papaya by Richard Massey
This is a great summer salad, leaving you refreshed even on the hottest days. For those who like to have a little protein with there salad, both grilled chicken or shrimp go well with this dish. 199 words 2006-06-27 - Season Your Pans for Non Stick Cooking by Richard Massey
Nothing is more frustrating than trying to cook a delicious meal and having it stick to the bottom of the pan. A well season or cured pan will make cooking more fun, easier to clean and create better tasting food. 531 words 2006-06-25
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