Sentences with phrase «top line minutes»

When we lose, FIRE HITCH, NILL IS GARBAGE, THOSE LINES SUCK, HONKA SHOULD BE PLAYING TOP LINE MINUTES DESPITE HIS AGE AND EXPERIENCE.

Honka produces at the same rate the worst player on my beer league does, yet we are supposed to give him top line minutes?

So the AHL guy gets top line minutes to prove himself down the useless stretch but the rookie management hopes turns into a right wing scorer gets buried on the third and fourth line.

What can we expect from a 19 year - old playing top line minutes against a true cup contender?

Not exact matches

With the right diaper bag at your disposal, it will only take a minute to have that changing pad laid out, baby wipes retrieved, a clean diaper lined up, the soiled one bagged, and a soothing bottle there to top it all off.

Users who pay for Boost push their profile to the top of the line for 30 minutes, so other users swiping in their area are more likely to see it.

After a few logistical instructions, investors donned gold ski bibs and entrepreneurs blue and it was off to the slopes, where bibs paired off in the lift line for a 6 minute ride to the top.

Ms. Wu threw down the gauntlet minutes after China's largest online bazaar reported its fastest pace of top - line growth since it went public in 2014, a performance that sent its shares to a 14 - month high in New York.

It's about convincing people that «Oh, this is all off the top of my head», when actually it's several years» worth of material... I've got a couple of stories that started off with just one little line and then over two, three, five years I have built on that, and so now it's a five, ten - minute piece.

Pour the mixture into a lined baking dish and bake at 180C for about 40 minutes, until the top becomes ever so slightly brown and a knife can be stuck in and removed without any batter sticking to it.

Spread the mixture out into a baking tin lined with parchment paper and bake at 180» C for 20 - 25 minutes, you want the top to be nice and golden and the insides still a little mushy.

If baking immediately, place the cookies 2 inches apart on your lined sheets and bake for 9 - 11 minutes or until the tops look almost done.

Line 2 cookie sheets with parchment paper or silicone baking mats, place the cookies 2 inches apart on your lined sheets and bake for 9 - 11 minutes or until the tops look almost done.

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

You'll want to roll the pastry out, cut into circles, line a 12 - hole tray, add the mincemeat, top, then bake at 200 degrees, 180 degree fan for approx. 15 - 20 minutes until golden.

Place a couple inches apart on parchment paper - lined baking sheet.Bake 10 - 12 minutes or until golden.Right away, press upside down frozen peanut butter cup on top of each cookie.

Place all the braids on a parchment lined sheet pan and bake for 18 - 20 minutes till the tops are golden brown and the dough is cooked through.

Pour the batter into the lined baking tray and bake in the preheated oven for 12 - 15 minutes, until the edges and the tops of the brownie are just set.

Lay the cookies out on a foil lined sheet (make sure it's small enough to fit under the broiler if your broiler's in the bottom of the oven) and top with a square or two of chocolate followed by a marshmallow and broil for about a minute, making sure nothing catches on fire or burns too too much.

Place pot pit on aluminum foil - lined rimmed baking sheet and bake until filling is bubbly and topping is well browned, 13 to 18 minutes.

4) Pre-heat oven to 400 deg Fahrenheit (200 deg cel) 5) Remove the top sheet of parchment paper and then cut the dough into crack shapes (squares or rectangles are the easiest) using a sharp knife or pizza cutter 6) Transfer the dough (together with the bottom parchment paper) to a baking sheet 7) Bake for about 15 minutes or until crispy and fragrant 8) Allow to cool before separating along scored lines into crackers 9) Store in an air - tight container at room temperature

bake on a parchment lined baking sheet for 15 - 20 minutes until the scones are browned nicely on the bottom and slightly on the top.

Pour your batter into a cupcake lined tray and bake for 20 — 25 minutes until tops are golden and center is cooked through.

Place the dough on the parchment lined cookie sheet and bake for 8 - 10 minutes until tops are cracked.

Bake on an ungreased (or parchment - lined) baking sheet for 12 - 15 minutes, until golden on top.

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.

Boil peppers and tops until slightly soft, 5 minutes; place upside down on a paper towel - lined plate.

Bake for 25 minutes on parchment lined cookie sheets until the tops are golden.

Cut a baguette into diagonal slices that are about 1/2 inch thick, place the slices of bread onto a baking tray lined with foil paper, drizzle a kiss of extra virgin Spanish olive oil on top of each piece and add the baking tray to the oven for about 5 minutes

1) Preheat your oven to 325 deg Fahrenheit (160 deg cel) 2) Grease your muffin tin generously with butter or line it with muffin paper liners 3) Combine the dry ingredients (almond meal, tapioca starch, baking powder and salt) in a large bowl and mix them together 4) In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve warm

and cut out cookies 6) Place on cookie sheet (which has been lined with either silpat or baking paper) 7) Bake cookies for 20 minutes, or until golden brown on top, then move them to wire rack once they have cooled

1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.

Form into 1.5 ″ balls and bake on a cookie sheet lined with parchment paper or a silpat for 8 - 9 minutes, until tops are no longer glossy.

8) Place rolled balls onto a baking tray lined with baking paper 9) Glaze the balls with two beaten egg yolks before placing the tray into the oven 10) Bake for 25 minutes at 170 deg cel or until tops the tarts are golden brown

Depending on the application, top speeds of 120 packs per minute can be achieved, while its modular design can easily integrate into existing processing and packing lines.

Add batter to a square or circular baking pan lined with oiled parchment paper, top with crumble mixture, and bake at 350 degrees for about 45 minutes.

Keep them 2 inches apart on the lined baking sheet and pop them in the oven for 12 minutes total, bottoms will be golden and tops still pale with some cracks.

Place cookies on a silpat - lined baking sheet and bake for 20 minutes, or until slightly golden on top, then remove them from oven and let them cool.

Place the loaf on a parchment paper lined baking sheet, slice a deep X shape on top of the loaf and bake it for 30 to 35 minutes or until the bread feels hallow when tapped and develops a nice golden brown color.

To do this, line with parchment paper, fill to the top with pie weights (or heavy beans or pennies), and bake until lightly golden, about 20 minutes.

Line a round 24 cm (9.45 inch) baking tin with parchment paper, pour the batter in and bake for about 30 - 35 minutes, until you see cracks forming on top of the brownie.

Set pan on a foil - lined rimmed baking sheet and bake cake until top is golden brown and a tester inserted in the center comes out clean, 50 — 60 minutes.

Scoop batter into 8 lined muffin cups and bake in a pre-heated 190 C (375 F) oven for 20 - 25 minutes or until the tops of the muffins spring back when lightly touched.

Preheat oven to 325 ° F Grease a 8 × 8 baking pan for bars or a 9 × 12 quarter sheet pan for cake and line with parchment paper In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg In a separate bowl, mix together eggs, oil and maple syrup Stir carrots, walnuts and raisins into wet ingredients Stir wet ingredients into dry Spread batter into prepared 8 × 8 baking pan or 9 × 12 sheet pan Bake at 325 ° for 22 to 25 minutes For Bars: Cool to room temperature and then turn cake out onto cutting board Using a sharp knife, cut into 9 bars Top cooled bars with Whipped Cream Cheese Frosting and sprinkle with 2 Tbsp chopped walnuts

Seabrook and Keith, who've logged big minutes playing against the league's top lines, were crucial to Chicago's leading the Western Conference in goal differential in 2009 - 10.

There were signs of life, and there were times he was rewarded for solid play with top - line minutes that his skills did not warrant, but overall I think the fans expected a bit more offense from him.

Dallas trailed, 26 - 21, with just over four minutes to play when Tony Romo found his top wideout near the left sideline for a gain that appeared to set up first - and - goal inside the Packers» 1 - yard line.

I don't understand the people that are like «give him 20 minutes a night on the top line to see what he can do.»

Looking at overall 5v5 TOI it appears Blashill leaned heavily on the top line, roughly split minutes between the 2nd and 3rd lines, and limited the 4th line to 5ish minutes.

Tactically it is frustrating that we lack creativity (which is competely ironic considering the attacking talent we boast in our team) we've become that predictable... the vast majority of Arsenal fans could guess the formation and line up and be entirely correct what more managers who's job it is to do so... And the transfer policy ohh boy... Rule No1 No one gets last minute deals especially for top class players... they're harder to replace for the teams selling..