Archive for FOOD


Search Bar added to site

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We have added a new feature to the site to help make your browsing easier.  There is a search bar in the top right hand corner to help you search the posts by typing in simple keywords.  Enjoy 🙂

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Siobhan Allgood

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Siobhan Allgood
–A Hell’s Kitchen Elimination
First and foremost, this is not music but it is very entertaining.  Anyone that watches Hell’s Kitchen and plays witness to the hell (no pun intended) those contestants go through, you understand why when Siobhan Allgood was a prime candidate for our feature of the week.
If you were to cross Siobhan on the street, you would not know that you just passed greatness.  Not the type of greatness that ones profession brings forward, or even that is given by right of birth.  Her greatness is provided in the form of a person, and being a true hearted individual and one that has a great skill and passion for her craft that many will never have the chance to experience.  She has also already obtained greatness in her life many will never achive because of what she has simply overcome to get where she has in life.
Siobhan Allgood was a contestant on Season 7 of “Hell’s Kitchen” until episode 8 where she was one of four put up for elimination.  Ultimately her number was called and she was dismissed.  “It was a great experience and a really great time”, Siobhan explains to me by telephone from her home in Pennsylvania.  “The attitudes clash but we are mostly all friends even after the show” she explains.
Siobhan was raised in a broken home of divorced parents, and with an alcoholic mother that (as in most situations) under giving and becomes more involved with drinking than her child, Siobhan was left to fend on her own and basicly raise herself.  She got tired of not having the nutrition that “you can’t just get out of a Campbell’s soup can” and decided she wanted to learn to cook.  Self taught at approximately 14 years old, she started ‘Killing Chickens’ as she called it.  “I feel so sorry for the massive number of chickens that I killed.  Overcooked, undercooked, too spicy, wrong mix of spices, I screwed more chickens up attempting to cook them in a frying pan on a stove it is not even funny”, she explains, “It came to the point of either learn to cook for myself or eat out of a box”.
Through her trials and errors in the kitchen, she eventually became a cook.  Not only just a cook but one of the top chef’s in North America.  Siobhan excels in Baja Southern California cusine, and attributes that clash with French-Trained Chef Ramsey on Hell’s Kitchen.  “Chef Ramsey is French-Trained and does not agree with the mix of ingredients that Baja food includes.  Just because he did not like it does not mean it was bad, it was just his personal opinion”, she explained.
Her demise came in the show after another contestant, Ben Knack, seemed to have a grudge against Siobhan.  It seemed since the moment he was moved to the red team, Ben and Siobhan hated each other.  “He never liked me, never talked to me, never got to know me”, said Siobhan.  “The sandwich incident was exactly that.  Chef Ramsey told our team to choose a sandwich not to be judged and Ben immediately said Siobhan’s should not go”.
Siobhan was put up for elimination with Ben leading the charge to eliminate her when both teams “lost” the service challenge.  She was placed along with 3 other people including 2 from the blue team.  “I was shocked when Chef Ramsey said for me to hand him my jacket” she said.
“I can not wait till next weeks episode to see what he does to the next person”, she said.  “I can not say who won at the end, but it was not at all who I thought it would be”.
Siobhan is off the show, but she says she is not going away anytime soon.  “I have a couple irons in the fire… althought we are all still under contract with FOX”.  She has a cookbook hopefully coming out later this year in her specialty area of Baja, and is currently providing private chef service Nationwide for various people.  According to Siobhan, “I am trying to find a part-time job so that I can keep my options open, but am being told I am over-qualified or too expensive for the economy”.
We look forward to seeing what Siobhan has to offer in the future, and will keep track of her and report from time to time through on her progress of recovering from a reality show.  Some people have great success after one, others, well…
Frank Arena
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what you need

1-1/2 cups finely chopped PLANTERS Pecans
2 Tbsp.  sugar
3 Tbsp. butter or margarine, melted
4 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp.  flour
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
1/4 cup  Irish cream liqueur
4 eggs

Make It

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix pecans, 2 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.

BEAT cream cheese, 1 cup sugar and the flour in large bowl with electric mixer on medium speed until well blended. Add sour cream and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 1 hour 5 min. or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.


This is the perfect dessert for your annual St. Patrick’s Day celebration. Since it serves 16, one cheesecake goes a long way in feeding the crowd!
Fun Idea
Celebrate St. Patrick’s Day by garnishing chilled cheesecake with green colored sugar just before serving. Or, sprinkle the green colored sugar over a clover-shaped template placed on top of chilled cheesecake to resemble a shamrock.
Cappuccino Cheesecake in Nut Crust
Prepare cheesecake filling as directed, substituting 1 Tbsp. MAXWELL HOUSE Instant Coffee and 1/4 tsp. ground cinnamon dissolved in 1/4 cup boiling water for the liqueur.
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CORNED BEEF BAKE–St Patrick’s Day Tradition

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Corned beef bake with orange and carrots.


  • 1 corned beef brisket, about 4 pounds
  • 2 cups baby carrots
  • 1 cup prunes
  • 1 orange, sliced
  • 1 medium onion, sliced
  • 1 bay leaf
  • 1/4 cup brown sugar, packed
  • 1 tablespoon orange juice


Trim excess fat and discard. Cover corned beef with water; soak for about 1 hour. Rinse and pat dry. Place corned beef on a large piece of heavy duty foil (large enough to wrap the brisket. Place in a 13x9x2-inch baking or roasting pan. Top corned beef with carrots, prunes, orange slices, onion slices, and bay leaf. Seal foil over the brisket. Bake at 350° for 3 1/2 hours. Combine brown sugar and orange juice. Open foil and brush with mixture. Bake for 30 minutes longer. Serves 8 to 10.

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MoonPie General Store going CAMO

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MoonPie General Store going CAMO for

The Southeastern Wildlife Exposition February 12-14

Chattanooga, TN – As a perennial favorite snack among Southern hunting and
fishing enthusiasts, the MoonPie General Store plans to celebrate this tasty outdoor tradition with new products and specials throughout the store during the Southeastern Wildlife Exposition February 12-14 in Charleston.
For starters, all SEWE attendees showing their event ticket will enjoy a 10% store-wide discount all weekend, and will receive a FREE, commemorative CAMO chocolate double-decker MoonPie with any store purchase as well. New Read More→
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Brad’s Chili

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Brad’s Chili
from: Book: Ashley Family Favorites
2 pounds hamburger (cooked)
1 can red kidney beans, drained
1 can pork beans, drained
1 can chili red hot beans, drained
2 cans stewed tomatoes, save juice
1/2 red onion chopped
1 package of Williams chile seasoning
Add all ingredients to cooked hamburger.  Poor liquid from tomatoes in mixture and add one small can of tomatoe paste.  Cook at medium heat for about two hours, stirring often.
By:  Miss C

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Product Reviews

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From time to time we will share fascinating product reviews by Angela.  She’s an amazing mom who has home schooled her own two children; thus has used many products.  She has found other uses for items that we use in our everyday lives.

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