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If a team uses a Wildcat formation, often the halfback—instead of the quarterback—is the one who directly receives the snap. As a trick play, running backs are occasionally used to pass the ball on a halfback option play or halfback pass. The difference between halfback and tailback is the position of the player in the team's offensive ...
At the time they snap the ball, the team is required to have seven players (minus any number their side is playing short in Canadian football) on their line of scrimmage, which includes split or tight ends, but not flankers or wingbacks. Meanwhile, the distinction between fullback and halfback was erased, each replaced by "running back" (RB ...
A later evolution of the original 5-2 is the Oklahoma 5–2, which ultimately became the professional 3-4 when the defensive ends of the original 5-2 were substituted over time for the outside linebackers of the 3–4. [43] The differences between the Oklahoma 5-2 and the 3-4 are largely semantics.
Let the meat rest: The vegetables will take a bit more time to cook than the chicken, so let it rest for a few minutes on the cutting board while they finish up in the oven.
With the chicken breast-side down on the cutting board, pull the wing tip away from the wing flat. Use your fingers to locate the joint and slice through it to remove the tip.
Nearly every fast food chain makes their version of breaded and fried chicken strips, and a growing number of restaurants offer tenders. We tasted tenders, strips and fingers from 11 fast food and ...
A wide receiver who lines up behind the line (and thus counts as one of the four backs) is called the "flanker". A wide receiver who lines up between the outermost wide receiver and the offensive line is said to be "in the slot" and is called the "slot receiver". A wide receiver who can play running back is called a wide back.
Chicken tenders (also known as chicken goujons, tendies, chicken strips, chicken fingers, or chicken fillets) [citation needed] are chicken meat prepared from the pectoralis minor muscles of the animal. [1] [2] These strips of white meat are located on either side of the breastbone, under the breast meat (pectoralis major). [3]