Write an article based on this "Combine the ingredients in a saucepan. Cook over medium heat. Pour the mixture through a strainer to extract the seeds. Refrigerate the puree."
article: Place the raspberries, sugar and lemon juice in a large saucepan. You may use fresh raspberries if they’re in season, or frozen raspberries, which are available year round and are picked and frozen at the peak of freshness. Stick with the minimum amount of sugar and lemon juice that the recipe recommends for now. More can be added to taste later if the puree turns out too tart or sweet. If you are using frozen raspberries, allow them to thaw enough to separate from one another or defrost them in the microwave before heating to make puree. Turn on the stove to low-medium or medium heat and begin heating the raspberry mixture. The sugar will begin to melt and combine with the liquid from the raspberries and lemon juice, stewing the fruit. Cook for around 10 minutes or until the raspberries begin to break down and integrate with the liquid, stirring frequently.  Cooking on too high a heat might cause the mixture to scorch. Sugar in particular has a very low burning point. Make sure there is another liquid in the pan to dissolve the sugar so that it doesn’t burn as it melts. Position a fine mesh strainer over a large bowl and pour the raspberry mixture over the top. The liquid will run through the strainer while the larger solids will be trapped. Use the back of a spoon to force the remaining fruit through the strainer until only the seeds are left. This method will result in a thick puree that contains some small chunks of the stewed raspberries. Chill the finished puree until it has had time to set up. The puree will thicken on its own as it sits. Take the puree out once it is ready to be used or served. You can also serve it warm as a topping for cakes, custards and ice cream, though it will be slightly thinner than puree that has been refrigerated.  Raspberry puree will stay good in the refrigerator for a week or longer. You also have the option of freezing the puree until you need it.

Write an article based on this "Remove the ribs from the slow cooker. Broil the ribs for three to five minutes. Consider grilling the ribs. Finished."
article: Lay a sheet of aluminum foil on a baking sheet. Once the meat is tender, use tongs to carefully lift them out of the slow cooker. Place the ribs on the foil and spread a little more barbecue sauce on them. Remember that you can always serve the ribs straight from the slow cooker, if you're in a rush. Turn on your broiler to low and place the sheet of ribs directly below it. The sauce should also look darker and a little bubbly. Carefully remove the ribs from under the broiler and serve them when they're cool enough to handle. If you'd rather finish the ribs on the grill instead of under the broiler, prepare a hot charcoal or gas grill. Take the ribs on the aluminum foil and wrap them completely in the foil. Place the packet of ribs on the hot grill and grill them for up to five minutes. Serve the ribs immediately. Keep in mind that the packets will release steam when you open them. Wear oven mitts and use caution.

Write an article based on this "Serve with bean sprouts and lime wedges. Include sriracha and hoisin sauce. Freeze excess portions. Customize your recipe in the future."
article:
The constant friend of pho has always been bean sprouts. Bean sprouts are a light and tasty thing to eat alongside your main course. Although you should serve them on a separate plate, the sprouts can be added to the broth once your meat and noodles begin to run out. Lime wedges are a nice touch as well, whether for adding tang to the broth or for fitting in a beverage. Storebought bean sprouts go bad within a couple of days, so it's a good idea to eat them shortly after they're purchased. Most pho restaurants include a few spicy sauces to sweeten the deal. Whether you want to add these to the broth as you're making it or keep them at hand when you eat it is your decision. Generally speaking, these sauces are great to have when it comes time to eat. Rather than adding them from the start, you should keep them handy to calibrate the taste to your liking. Don't rely on spicy sauces to mask a weak broth. A top-notch pho won't need any sriracha to be delicious. Pho can be fairly time-consuming to make, so it's a good idea to maximize your efficiency and make a lot at a time. Once your original meal is finished with, store the rest of the pho in tupperware containers and keep it sealed in the freezer until it's time to eat again. Pho can be reheated in the microwave or stovetop. Pho can be frozen healthily for 3 months or kept in the fridge for 5 days. The great thing about pho is that you can customize it to your liking once you have the basic broth and noodles ready. Pho isn't a hard meal to make once you have the ingredients and process down, so it makes sense to play around with the recipe. Do you like extra beef or spice? Make it happen. A big part of the enjoyment in home cooking is the freedom to choose and experiment. If you've been to many pho restaurants before, you'll know a big thing about pho recipes are the portions and kinds of meat they use in the broth. Simply changing up the portions of one meat in exchange for another can change the experience of the meal.