1.   Add the tenderloins, turning to coat with sauce.

2.   Add dough, turning to coat entire surface.

3.   Add strips of bacon to the pan and turn to coat both sides with sugar.

4.   Add the chicken quarters, turning to coat well.

5.   Dip bread, one slice at a time, in egg mixture, turning to coat both sides.

6.   Dip each slice of poundcake in the egg mixture, turning to coat both sides.

7.   Divide marinade equally between the bags of ribs, turning to coat well.

8.   Dip tortillas one at a time in the enchilada sauce, turning to coat them on both sides.

9.   Place the pork loin in the bowl and turn to coat thoroughly with the seasonings, patting them on with your hand if necessary.

10.   Place dough in a large bowl coated with cooking spray, turning to coat top.