Old China Patterns

5 Comments

1. yeolde_bridgeinn
   08/15/2010 at 7:52 pm

   Why not name the serving window "Dew Drop Inn" and the soiled dishes window "Ya'll Come Back Now".

2. martin S
   09/10/2010 at 8:29 pm

   The best place to buy wholesale is from the suppliers or manufacturers. You can get the list of suppliers and manufacturers from B2B websites along with their contact details. I suggest you where you can find the suppliers with catalogs and can contact them directly from this website for free.

3. MrKlaatu
   10/02/2010 at 9:10 pm

   A MEAL FOR ALL REASONS Did you forget someone’s birthday or anniversary? Here’s a meal that’ll save your hide. Is there someone you really want to impress? Knock their socks off! Or would you just like to sit down at the table and enjoy a good, hearty meal you cooked yourself? Then here’s a menu sure to please, no matter what the reason. I’ll take you step by step, from utensils needed, to shopping, to presentation. Everything you need to know to prepare stuffed pork chops with broccoli and wild rice. The equipment that I have listed is what most people have. However, as we get further along, I will offer options and suggestions for alternative ways to do things. A food processor tops the list, but a blender can do just as good of a job, as will a sharp knife and elbow grease. You will also need a sharp paring knife, a mixing bowl, toothpicks, tongs, a shallow baking dish, frying pan, vegetable steamer and a pot suitable for cooking rice. From the store you will need the following: Inch and a quarter, bone-in, loin chops, margarine, salt, pepper, poultry seasoning, parsley, celery, onion, rosemary and a loaf of bread. For the side dishes, about a pound of fresh broccoli per person and a box of wild rice mix. Recipe quantities will be at the end of this instructional. First to be made is the bread stuffing. Start by grinding about one quarter of a loaf of bread, adding more a little at a time. You don’t want too fine a crumb, some chunks about one quarter inch or so are okay. After about half the bread is grinding, add the salt, pepper and poultry seasoning so as to mix it in well, allowing the bread to soak up the flavors. Place this in a mixing bowl, then grind the remaining bread and stir it all together well, cover in a bowl and set aside. If you don’t have a processor, a blender or a coarse cheese grater will work. Or you can cut it into quarter to eighth inch cubes with a knife. Next into the processor are the onion, parsley and celery. Once again, not too fine. You don’t want to puree it; some larger pieces add texture. Melt the margarine in the frying pan on medium heat and sautee the vegetables until the onions are just translucent. This takes about five to ten minutes. Be careful not to overcook them, the larger pieces should still be a little crisp. Uncover the bread crumbs and pour the sautee’d vegetables over them and mix well. Place the cover back on and set aside while you prepare the pork chops. The chops need to have any excess fat and loose pieces of meat removed so that there is an even edge all the way around. You want to cut the pocket for the stuffing yourself. If the butcher does it, you will get no more than a slit down the side. What is needed is a true pocket to help hold the stuffing. To do this, use a sharp paring knife to cut a two to two-and-a-half inch slit in the center of the meaty edge of the chop. Then carefully enlarge the pocket to within one half to one quarter inch of the remaining edges of the meat and right up to the bone. To stuff the pocket, take the chop and stand it on edge with the slit facing up. Put three to four tablespoons of stuffing in each one. Don’t overfill, the stuffing will expand as the meat is cooked. To seal the pockets, pinch them shut and pierce across the slit with three or four toothpicks. Pre-heat a dry frying pan over medium heat and put some rosemary and pepper in to toast them for a couple of minutes. This intensifies the flavor. You don’t want to char them or allow them to start smoking. Next add the margarine and garlic and let it melt and come up to temperature. Place the chops in the pan and brown them on both sides and ALL EDGES, paying particular attention to the bone edge. Cook this long enough so that no blood runs out of the marrow part of the bone. The idea here is not to cook the meat all the way through but only brown it to give a pleasing appearance. Pre-heat the oven to 350 degrees and put the chops in a shallow baking dish. Select the side of each chop that looks best and put them in with this side up. Baste them with any drippings from the frying pan and put the dish on the oven rack. Next, pour boiling water into the dish to about one half the thickness of the chops, leaving them uncovered. Now close the oven and allow the chops to cook for about 40 minutes, basting with the remaining drippings from the frying pan if they start to look dried out. While the pork chops are cooking, the broccoli and rice can be prepared. Since the rice takes the longer of the two, begin with it. Simply follow the directions on the box. Rice usually takes about 30 minutes to cook, so it should be done about the time the chops are done. I find that a heavy pot works best for rice, as it allows for more even heat distribution and a lower simmer temperature to avoid scorching. To begin the broccoli, start some water boiling in the steamer while you prepare and clean the broccoli. If you don’t have a steamer, the broccoli can be boiled in salted water, but this removes some of the nutrients and flavor. A whole pound of broccoli per person sounds like a lot, but this is pre-cleaned weight. Once the florets are removed from the main stem and their stems are trimmed, a pound will yield about one cup per person. The larger florets should be cut in half to speed cooking. With all the broccoli cleaned and rinsed, place it in the steamer and sprinkle a little salt over it, cover and let steam, or boil, for about 15 minutes, testing for tenderness after about ten minutes. Don’t overcook, it should be firm but not crunchy when done. At this point you should have the chops in the oven and have basted them a few times. The rice is still covered — LEAVE IT THAT WAY– until the time is up, then let it sit, still covered, for another ten minutes. Fluff with a fork and put into a covered serving dish. When the broccoli is done, place it in a covered serving dish also and butter it. Liquid butter is good for this, don’t over-do it, but be generous. Now turn the oven off and carefully remove the baking dish with the chops and set aside for a minute or so. Place the covered broccoli and rice in the oven, but don’t close the door all the way. This will keep them hot while you prepare the chops for serving and make the gravy. Remove the pork chops from the drippings and blot them on some paper towels so that there are not a lot of juices on the serving platter. Cover them with foil and put them in the oven as well, surrounded by any extra stuffing. To make the gravy, reheat the frying pan with the flavored butter over medium heat and carefully pour the drippings from the baking dish into it; add a cup of chicken broth. As it starts to boil, sift in about three tablespoons of flour, stirring constantly. When it begins to boil, adjust the heat to a slow boil and allow it to reduce and thicken. Constantly stir it so that you don’t get a scum on the bottom of the pan. When it is almost thick enough, remove from heat and pour into a gravy boat. The meal is now ready to be served. This should have taken about an hour of well co-ordinated time, from start to finish. However certain elements of the menu can be done before hand. The stuffing can be made in advance, even the day before, and refrigerated until needed. The pork chops can be prepared a day in advance as well. But DO NOT stuff them until you are ready to cook them. The bread will draw the juices out of the meat and possibly leave them dry. If you prepare the broccoli before hand, be sure to place it in a bowl of water and chill until needed. A nice red wine, candlelight and some soft music and this is a meal for any special occasion. Or if you are industrious and increase quantities sufficiently it becomes a very memorable dinner party worthy of the humblest ‘You’re welcomes’ and ‘It was nothings’. Even if you don’t do a lot of cooking, this meal is really very simple to prepare. And, like any learned skill, becomes easier each time it is prepared. As with any good meal, tuck these recipes under your belt and be prepared to sit back, relax and unbuckle it while someone else does the dishes. BREAD STUFFING (To make about 4 cups) One half loaf bread – use day old bread, not toasted. 3/4 cup margarine or butter 1/2 t salt 1/8 t pepper 1 t poultry seasoning 3/4 cup minced onion 1/4 cup fresh parsley 1 cup minced celery with stalks and leaves STUFFED PORK CHOPS – (For 4 chops) 1 T rosemary 1 t pepper 1 T minced garlic 1/4 cup margarine or butter Toothpicks 4 cups bread stuffing GRAVY 3 T flour 1 cup chicken broth T= Tablespoon t= teaspoon

4. martin S
   10/04/2010 at 10:32 pm

   The best place to buy wholesale is from the suppliers or manufacturers. You can get the list of suppliers and manufacturers from B2B websites along with their contact details. I suggest you where you can find the suppliers with catalogs and can contact them directly from this website for free.

5. emmadekker88
   10/07/2010 at 11:44 am

   Haha I totally agree! I could not live without my stuffed animals! Addy is the cutest! Hmm.. You should be able to view the website in Egnlish… up top left? If it doesn’t work I’d be more than happy to help you out with the translating! Just let me know! Though I think my serving dish is like a limited edition type thing, cuz I don’t think it’s on there.. But everything is awesome! The muffins were pretty good! And lemon makes everythign better indeed!