Lightly oil a bowl (this is not in the ingredient list), then place the dough in the bowl,
turning to coat evenly with oil.
In a zip - top bag combine chicken, dressing, lime juice, and chili powder,
turning to coat chicken pieces in dressing.
Season pork shoulder with salt and pepper, place in the slow cooker and
turn to coat meat.
Lightly oil a large mixing bowl, place the dough in the bowl and
turn to coat with oil.
Dip the artichoke hearts in the batter,
turning to coat all over, then add them to the hot pan, working in batches if needed.
Shape the dough into a ball and place in a greased
bowl turning to coat to rise for about 90 minutes, or until double in size.
Combine the soy sauce, oil, liquid smoke, salt and pepper in a bowl and marinate the mushrooms in this for 30 - 45
minutes turning to coat the mushrooms.
Place dough into lightly oiled bowl,
turning to coat.
Add the chicken thighs to the marinade and
turn to coat them thoroughly.
Dust with 1 - 2 Tbl extra flour, tapping and
turning to coat the pan.
Finally, place it back in the flour and
turn to coat (dry mixture / wet mixture / dry mixture).
Place the meat into the milk / egg mixture,
turning to coat.
Add chicken and
turn to coat.
Add the meat,
turning to coat all sides.
Place the kneaded dough into the bowl,
turning it to coat the dough on all sides with the oil.
Place the chicken tenders in a plastic bag that seals and add the egg or egg - replacer mixture (see below) to the bag, seal and
turn to coat.
Transfer dough to bowl,
turning to coat.
Place the skewers in a baking dish or on a baking sheet, pour half of the glaze over the meat, and
turn to coat.
Transfer dough to the greased baking sheet and
turn to coat.
Dip bread into egg mixture,
turning to coat each side, and allowing excess to drip off back into bowl.
Pour salad dressing and water over chicken,
turning to coat.
Return the dough to the bowl you were using, pour a little oil over the dough in the bowl and
turn it to coat.