| 31. | Place them on a plate, and drizzle with vinegar.
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| 32. | Remove the chicken from the pan and let rest on a plate.
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| 33. | Place finished sates on a plate lined with plastic wrap.
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| 34. | Arrange on a plate and top with green bean salad.
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| 35. | Cut bread in triangles, and arrange on a plate.
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| 36. | Put each on a plate and spoon sauce on top.
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| 37. | Invert cooled tart on a plate and remove rim and pan bottom.
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| 38. | On a plate, combine flour, salt and pepper.
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| 39. | Set aside on a plate, 20 to 30 minutes.
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| 40. | 1 / 4 cup all-purpose flour, spread on a plate
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