Sentences with phrase «piece of cover for»

Indeed, death at the hands of the Germans, even on the hardest setting, usually only comes due to large amounts of focused fire and a poorly chosen piece of cover for yourself.

Not exact matches

I've covered one or two before, such as WayUp founder Liz Wessel's dictum that young people should always default to «yes,» but if you're in the market for this sort of bite - sized but actionable advice, a recent Psychology Today piece from UConn professor and author Gina Barreca is the real mother lode.

On the same day as Investment Advisor's interview for the October cover story, Gundlach's home was burglarized of 13 pieces of valuable art, in addition to wine, wrist watches and cash.

The politicians were finally convinced that a Community Revitalization Levy (the «CRL») would provide the political cover to justify hundreds of millions of tax dollars flowing to a piece of infrastructure for a private business.

Specifically, I like to look for long - form content around my niche markets (30 + minute talks, interviews, seminars, etc...) which cover lots of angles lightly — often there are nuggets for spin - off or elaboration that can make great content pieces

UCC - 1 filings can either be filed for specific assets — such as a commercial property or piece of equipment — or as a blanket lien covering all of the borrower's assets.

It is like when you know the truth but you are denying the truth... like when you cook for example some vegetables and you use a lid to cover it so that it will boil nicely, when you cover with the lid, you do not see it but you know that there are vegetables... same as you know that this piece of metal can't do anything but still you are asking it... so its like you are denying the truth...

The Tablet could scarcely contain its glee over this apparent «abuse» publishing a piece by Gerald Renner, co-author of Vows of Silence, under the cover headline «Scandal of Father Maciel», and concluding its editorial «For too long the Vatican has been taken in by appearances, over — impressed by power and influence.

Cover and bake in the oven for about 25 - 30 more minutes until chicken is cooked through (exact time will depend on the size of your chicken pieces).

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.

Cover with pieces of parchment paper, and blind bake it with some beans in a preheated oven at 165C for 8 - 10 mins

Pour batter into pan and cover with a piece of buttered plastic wrap and let rise for one hour.

Cover and simmer for 25 minutes (how long exactly will depend on how small the pieces of sweet potato are).

I did use 1 + 1/2 seasoning for the thighs as I like a lot of flavor and with the smaller pieces seemed to need more to cover.

Cover dish and refrigerate for at least an hour, flipping each piece of tofu after 30 minutes or so.

Lightly cover the bowl with an oiled piece of plastic wrap and let it sit in a warm place for 2 - 3 hours.

Now place them on a piece of parchment paper in a steamer, cover it with the lid and steam the buns for about 15 minutes.

Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, and cover with an oiled piece of plastic wrap (or the oiled top of your proofing bucket).

Transfer the dough to a lightly oiled bowl or proofing bucket, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket) and set it in a warm, draft - free location to rise for about 45 minutes or until it is about 150 % of its original size (if using pastry flour, the dough will rise less).

It was very useful.Some people add milk to make it more soft and sweet.Some people use Yogurt too.When keeping the dough to rest for 1/2 hour my mom use to cover the vessel with a damp (not very wet) cloth.I think it will prevent moisture from escaping.Applying a small amount of ghee at the end (after removing from stove) will make it taste better.In my home town old generation do a trick to make the puffed.They take a cup of very clean sand put that in a piece of cloth (at the center).

Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for one to two hours.

Place the chicken pieces on top of the shallots and cover and cook until the chicken is cooked through, about 25 minutes for bone - in chicken and 20 for boneless.

Let it rest, loosely covered with plastic on a piece of parchment paper that is dusted with flour, for about 2 hours.

Cover with a second piece of bread and grill for a minute or two on each side or until golden brown.

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

Simmer small pieces covered for about 35 min, stirring at beginning to prevent sticking to bottom of pan.

Roast three olive oiled red peppers in a 450º oven for about 20 minutes / Remove from the oven when skins are becoming charred / Cover immediately with a piece of foil and let sit for 20 minutes longer / Remove charred skins from peppers along with seeds and place in a blender or food processor / Add a couple of tablespoons of olive oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon or so of cumin and turmeric, salt & pepper to taste / Process and adjust flavorings to suit yourself.

Pull leaves that are lining the pan over the top more or less, add 2 or 3 tablespoons of water to the pan, cover with a lid or a piece of foil and bake at 350º for 30 minutes.

Cover with a piece of foil, top with pie weights and bake for 15 minutes.

Scoop the dough onto a large sheet of parchment paper, cover with another piece of parchment, squish the dough down into a 1/2 inch thick circle, and place in the fridge to chill for about 30 minutes.

Lightly spray a piece of foil with cooking spray, cover the lasagna, and bake for 45 minutes.

Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing in a large bowl / Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into bowl with citrus dressing / Mix and let cool a bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressing.

600g dried haricot beans400g smoked pancetta — or ventrèche, if you can find some (see know - how) 400g piece unsmoked free - range British bacon 400g (about 6) British free - range toulouse sausages (from larger supermarkets or butchers) 1/2 carrot1 small onion 1/2 garlic bulb, cloves separated and peeled 1/2 celery stick 1/2 leek 1/2 small bunch fresh thyme50g duck fat3 tbsp tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac - packs, from larger supermarkets or butchers) For the topping Handful breadcrumbs, toasted in a pan with a little oil until goldenHandful fresh parsley, finely chopped You'll also need Large (5 litre) casseroleLarge piece of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15 cm (see make aheaFor the topping Handful breadcrumbs, toasted in a pan with a little oil until goldenHandful fresh parsley, finely chopped You'll also need Large (5 litre) casseroleLarge piece of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15 cm (see make aheafor 24 hours in enough cold water to cover by about 15 cm (see make ahead).

1 cup roasted and lightly salted cashews or halves and pieces, covered with hot water in a small bowl and left to soak for 3 hours or until softened and most of water is absorbed, drained (you can use raw cashews, but I think the roasted have more of the desired rich flavor for this recipe)

Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket).

Remove ribs and stems, chop into bite - sized pieces / Heat oil in a large skillet / If you're using garlic, saute for a minute or two / Lightly saute kale, coating with oil / Cover skillet and steam kale until wilted but still bright green, adding a tablespoon or so water, if needed / Make a round opening in kale large enough for a large egg yolk / Crack egg and place in opening on bed of kale / Cover again and cook until yolk looks cloudy and firm / Sprinkle with grated cheese / Remove from the heat and cover until cheese is lightly melted / Add salt and pepper to tCover skillet and steam kale until wilted but still bright green, adding a tablespoon or so water, if needed / Make a round opening in kale large enough for a large egg yolk / Crack egg and place in opening on bed of kale / Cover again and cook until yolk looks cloudy and firm / Sprinkle with grated cheese / Remove from the heat and cover until cheese is lightly melted / Add salt and pepper to tCover again and cook until yolk looks cloudy and firm / Sprinkle with grated cheese / Remove from the heat and cover until cheese is lightly melted / Add salt and pepper to tcover until cheese is lightly melted / Add salt and pepper to taste.

Cover the entire thing in foil and return to the oven; bake for another 10 - 20 minutes (will vary depending on the size of your dough pieces), or until caramel sauce has thickened and bread is done all the way through.

Add remaining ingredients, bring to a boil, then reduce heat to low, cover and cook for about 45 minutes, or until the largest piece of cauliflower can easily be pierced with a knife.

Brush a little olive oil on top of each dough ball and cover with a piece of cloth for at least 15 minutes.

Do the same with 1 bunch of cilantro, then cover your salad with a damp piece of paper towel and chuck the whole thing into the fridge for later.

I took a couple of healthy specimens that my colleague and fellow kombucha brewing - enthusiast Brad Leone had saved for me and used a sharp knife to cut it into 1/4 - inch pieces, then I poured kombucha over it just to cover.

To give Smoky Flavour to kabab, Burn 2 pieces of charcoal and keep on a roti / bread on the cooked kabab.Pour 1 tbsp oil / ghee / butter on the burned coal and cover tightly for 2 - 3 minutes.

Mix the rhubarb around and, unless already soft, cover with the foil again and return to the oven for about 5 more minutes or until it is soft and a skewer can easily be inserted into the centre of a piece.

For added drama, frost the rim with chocolate sprinkles, cinnamon sugar or another sweet element, and garnish with the likes of whipped cream, chocolate drizzles, candy pieces or a chocolate - covered pretzel rod.

1) Rinse dried quinoa until water is clear 2) Place rinsed quinoa and water in a pot and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to minimum for 10 - 11 minutes 4) After 10 minutes, remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and allow it to cool 6) Break and beat the eggs, and make an omelette in a pan or wok 7) Cut cooked omelette into small pieces 8) Saute minced garlic and diced onions in a wok with 2 - 3 teaspoons of oil 9) Once onions are starting to caramelize, add in diced sausages and stir for about one minute 10) Add in cooked quinoa and mix together 11) Add in cut omelette pieces and mix well, and add salt & pepper to taste 12) Serve hot and garnish with chopped spring onions

On positioning, while i have little problem with his positioning from set - pieces or edge of the box, on the break he is is inadequate and while that in some part speaks to his inability to change from a high line keeper he often relies on his defence to cover for his poor decision making to get him out of trouble on those occasions.

Wenger put ozil on the wing for his development one thing i do nt get is how the fans do nt see that Wenger done the same process with Wilshere, I remember when Monreal was caught out at the back post from a set piece and ozil did nt cover he just jogged abit n let monreal get beat, that would be video evidence for Ozil to learn and work on his duty to defend instead of giving him Candy like a baby n letting him be lazy in the middle not tracking back for the team its a learning process im 100 % Wenger knows ozils best position is in the centre he followed him since Shalke its obvious but Wenger develops players into world class after seeing Ozil in the world cup and coming back after the world cup i coud see he defended alot more helping out monreal on the flanks and putting in alot more effort only then once hes showed his duty in defending will he be given his free role in the middle.

I'm not sure if that makes it more or less likely to make it, but I'm hoping that piece of it is worth enough someday to cover for pushing all my retirement savings into a house fund.

If Pate makes that three - footer, he clinches the 66th Senior PGA Championship — one of the two biggest titles, along with the U.S. Senior Open, for over-50 players — but when his putt failed to catch even a piece of the cup, Soozi covered her face with her hands.

Matthew Stanger covers European football for ESPN and is the editor of The Set Pieces.