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anberries. 3 Reduce the amount of water in the recipe by ? cup per cup of fresh cranberries you are using to make up for the extra liqu id that the fresh cranberries will add. 4 Make the recipe as normal, adding the fresh cranberries at the same time as you would have ad ded the dried cranberries. There is an exception to this rule: if you would have added the dried cranberries at the end of the cooking process, add the fresh cranberries much sooner. This will give them time to cook and blend in with the recipe.1 Preheat the oven to 375 Nutrisystem degrees Fahrenheit. Put the bones in a roasting pan into the oven. Let the bones roast until the attached scraps of meat have turned b rown. Skip this step if the meat and bones were previously cooked. 2 Transfer the bones into the pot. Deglaze the roasting pan by pouri non alcohol based aftershaves ng about a cup of your water into the hot pan. Swirl the water around in the pan with the wooden spoon, scraping bits of meat or dried .

the stove over medium heat and bring it to a gentle simmer. Small bubbles should rise frequently to the surface, but the liquid should not reach a rolling boil. Reduce the heat to maintain a steady simmer. 5 Simmer the contents for at least two hours, but preferably fou r and up to six, stirring occasionally. When you see foam on top of the liquid, skim it off with your wooden spoon and discard it. 6 Re move the bones from the pot with tongs if you don't mind small pieces of meat in your stock. If you want a pure liquid stock without no oatmeal diet ticeable bits of meat, pour the contents of the pot through a fine strainer into a bowl.1 Add extra liquids to reduce the spiciness if this is possible and appropriate for your dish. If you made a soup that turned out to be overly spicy, for example, add extra stock or non alcohol based aftershaves water to make the soup less spicy. This will also make it less thick, of course. 2 Add extra recipe ingredients to your spicy dish, if .

you could not add liquid or help recreate the texture of the original dish if you did add liquid. While these items do not actually re move the spiciness, adding more non-spicy ingredients to the dish will help reduce the ratio of spice to other ingredients. 3 Blend a d airy product into the spicy dish if it would work well. If you made a spicy scramble with potatoes, cheese and jalapenos, for example, you could mix in some sour cream. If you were making a potato leek soup and accidentally sprinkled in too many chili flakes, blend in s Omni Diet ome extra cream. The dairy will help tone down the heat. 4 Add granulated sugar to the dish if none of the above strategies would work. This method works particularly well with Asian dishes because Asian cuisine often combines sweetness with spice so the combination wil non alcohol based aftershaves l not taste out of place. Start with a small amount of sugar -- such as 1/2 tsp. for each serving of food -- and add more if necessary. .

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