Add pecans and
stir until coated.
Continue to
stir until all coated and hot.
Add cooked, drained pasta to the cheese mixture and
stir until coated.
Again,
stir until coated.
Add the barley to the pot and
stir until coated with a nice sheen, then add the wine, and simmer for 3 or 4 minutes, until the barley has absorbed the liquid a bit.
Add rice and
stir until coated with oil.
Add egg and
stir until coated.
Add curry paste and
stir until it coats all vegetables.
Add bread cubes and
stir until coated.
Add oats and salt;
stir until coated.
Add the kale and
stir until coated.
Add the mushrooms and a few pinches of salt, and use a spatula to
stir until coated.
Add tortellini to the cheese sauce (milk mixture) and
stir until coated.
Sprinkled rosemary mixture on top,
stirring until coated.
Add cumin, ginger, garlic, turmeric, ground coriander and curry powder and
stir until it coats the meat.
Add vegetables and
stir until coated.
Pour over popcorn and
stir until coated.
Season with salt and pepper, to taste.Pour evenly over the broccoli and
stir until coated.
Add arborio rice and
stir until coated.
Add pecans;
stir until coated.
Add celery and
stir until coated.
Stir until coated, season with salt and pepper, then take off the heat.
Pour over oat mixture and
stir until coated.
Quickly add rice krispies cereal to the melted matcha marshmallows mixture and
stir until coated.
Add nuts, and
stir until coated; let cool.
Pour the pumpkin sauce over the pasta and
stir until it coats every noodles.
Add the figs and raisins (except the reserved handful) to the polenta mixture and
stir until coated with the flour.