Sentences with phrase «remain fit with»

It is clear as day that we will be forced to rotate our squad just to avoid inevitable muscle injuries: it is simply not possible for a top sportsman to perform and remain fit with such a short amount of rest.

Not exact matches

But there is one industry — perhaps the one with the best chance of helping us fit into our skinny jeans — that has remained stubbornly out of step when it comes to our obsession with shaping up: restaurants.

In an effort to remain compliant with the rule, well - meaning financial professionals would recommend only the least expensive products, regardless of whether they're a good fit.

What's naturally going to happen is financial professionals, in an effort to remain compliant with the rule, will recommend only the least expensive products, regardless of whether they're a good fit for their clients.

But the fact remains that the Western historians of religions, with their preoccupation with «conceptualization,» have tended to interpret non-Western religious phenomena and attempted to fit them into their logical non-regional abstract systems of Religionswissenschaft.

Repeat with the remaining ladyfingers to create a tightly - packed bottom layer (breaking cookies if necessary to fit into crevices).

The spinach: Wash and rinse a big pile of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, oil, and remaining 1⁄2 cup (100 grams) granulated sugar at medium - high speed until thick and pale yellow, 5 to 6 minutes.

Transfer about 3/4 of the cream into a piping bag fitted with 1/2 cm piping tip and the remaining into a piping bag with 1 cm serrated piping tip.

Transfer the remaining cream to a pastry bag fitted with jagged 2 cm piping tip.

In the bowl of an electric mixer fitted with the whisk attachment whisk the egg whites until just foamy, them sprinkle the remaining 1/4 cup of sugar into the whites, whisk to stiff peaks.

Combine the remaining 4 tablespoons of sugar, flour, and salt in the bowl of a stand mixer fitted with the dough hook *.

Wipe out (do not wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners» sugar on medium speed until the cream cheese is satiny smooth.

Transfer the remaining ganache into a piping bag fitted with large serrated piping tip and drizzle mounds of cream on top of the roll.

Place parsnips, any remaining milk, onion and garlic into the bowl of a food processor fitted with a metal blade.

Whisk the flour, salt and remaining sugar in the bowl of a stand mixer fitted with a dough hook.

In a container with a tight - fitting lid, combine the remaining ingredients to make the marinade.

Sprinkle tomatoes with remaining 2 teaspoons salt, and then pass tomatoes and their juices through a food mill fitted with the medium plate.

In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 2-1/4 cups water and yeast.

Place the cream cheese and the remaining 8 tablespoons of butter in the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl if you're using a hand - held mixer).

Cook the remaining stuffing in a casserole dish with a tight fitting lid.

Transfer remaining to a glass jar with a tight fitting lid and refrigerate for up to 1 month.

In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining 1/2 cup of butter until light and fluffy.

In clean bowl of stand mixer fitted with whisk attachment, whip remaining 1 cup of cream at medium speed until it begins to thicken, about 30 seconds.

Bulk wine sales remain controversial, with some suggesting that wine sold in bulk is of a lower - quality that's not fit to be sold under the manufacturer's brand.

To cook the shells, bring 6 cups of water to a boil in a medium or large pot fitted with a lid, and add the remaining 2 teaspoons of salt.

Combine shallot, remaining 1/2 teaspoon salt, black pepper, vinegar, and maple syrup in a jar with a tight - fitting lid.

Combine the heavy cream, remaining 1 teaspoon of vanilla, and the powdered sugar in the bowl of a stand mixer fitted with the whisk attachment.

In the bowl of a stand mixer fitted with a dough attachment, mix together the olive oil, salt, 3 1/2 cups of the flour and the remaining 1 1/2 teaspoons sugar.

Combined the remaining 4 tablespoons sugar, flour and salt in the bowl of a stand mixer fitted with a dough hook.

Fit rolls snugly in dish in a single layer, seam - sides down, and top with remaining sauce.

Pour milk mixture, yeast mixture, bread flour, salt and remaining 2 tablespoons sugar into work bowl of a KitchenAid ® 11 - Cup Food Processor fitted with dough blade attachment.

Top 4 slices of bread with half of cheese, prosciutto (breaking to fit), watercress, then remaining cheese (it will bind as it melts) and bread; butter tops.

Preheat the oven to 400 degrees F. Put the sweet potatoes, 2 1/2 cups flour, butter, brown sugar, baking powder, and cream in a stand mixer fitted with a paddle attachment or food processor and process until the dough has small lumps of sweet potato and butter remaining.

In the bowl of a standing mixer fitted with the dough hook, mix the 4 1/2 cups of sifted flour with the salt and the remaining 1/4 cup of sugar.

Combine heavy cream and remaining 1 tablespoon sugar in a large bowl; beat with an electric mixer fitted with the whisk attachment until stiff peaks form.

Combine remaining 4 tablespoons sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook.

In the bowl of an electric mixer fitted with the whisk attachment, beat remaining 1 cup cream, remaining 1/4 cup powdered sugar, remaining 1/2 teaspoon pure vanilla extract, a few drops of peppermint extract, and cocoa powder until soft peaks form.

Save approximately 2 - 3 tablespoons of the white filling and place into a piping bag fitted with a small round tip; pour the remaining amount over the chilled, prepared crust and place in freezer.

In a food processor fitted with a metal blade, process the remaining oil, hemp or sunflower seeds, garlic, and the remaining lemon juice and salt, until the mixture is somewhat smooth but the seeds retain some texture.

In chilled bowl of electric mixer fitted with whisk attachment, beat remaining 2 cups cream at moderately high speed until whisk leaves marks but cream does not quite hold soft peaks, 6 to 8 minutes.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the remaining ingredients until combined.

Place 4 C flour, remaining sugar, and salt into the bowl of a stand mixer fitted with the paddle attachment.

In the bowl of a standing electric mixer fitted with the dough hook, combine the flour with the olive oil, the honey and the remaining water and mix at low - speed until a very soft dough forms.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), combine the finely ground oats, the remaining 1/2 cup (45 grams) of rolled oats, flour, sugar, salt, baking powder, baking soda, and spices.

Place butter and remaining 1/2 cup of sugar in a stand mixer fitted with the paddle attachment.

Meanwhile, in a stand mixer fitted with the paddle attachment, cream the remaining 1 cup of butter and the sugar until light and fluffy.

Cream sugar and remaining 1 cup butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed, occasionally scraping down sides of bowl, until pale and fluffy, 3 — 4 minutes.

If a more uniform finish is desired, use a pastry bag fitted with a round tip to pipe additional frosting into the remaining gaps between the layers, turning the plate as you go.

Top with remaining pastry cut to fit or lattice top.