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  2. Ina Garten’s Formula for the Perfect Cheese Platter - AOL

    www.aol.com/ina-garten-formula-perfect-cheese...

    Use Ina's three-step plan below to build a great cheese plate for your next party. Choose something creamy. Brie, blue cheese, Camembert, Roquefort all work here. Add some goat cheese. While ...

  3. 85 Amazingly-Quick Dinners For The Busiest Of ... - AOL

    www.aol.com/85-amazingly-quick-dinners-busiest...

    These 85 quick dinner ideas are big on convenience and flavor, and all take less than an hour to make (& some only 20, 30, or 40 minutes total!).

  4. Host an Amazing Afternoon Tea Party With These Recipes and Ideas

    www.aol.com/host-amazing-afternoon-tea-party...

    Bake Lemon Bars. A spring or summer tea party calls for bright, delicious flavors, and lemon certainly fits the bill! Bake buttery, tart-sweet lemon bars, top them with a dusting of powdered sugar ...

  5. Ploughman's lunch - Wikipedia

    en.wikipedia.org/wiki/Ploughman's_lunch

    Ploughman's lunch. A traditional ploughman's lunch consisting of bread, cheese, cider, and onions. A ploughman's lunch is an English cold meal based around bread, cheese, and fresh or pickled onions. [1] Additional items can be added such as ham, green salad, hard boiled eggs, and apple, and usual accompaniments are butter and pickle, which in ...

  6. Full-course dinner - Wikipedia

    en.wikipedia.org/wiki/Full-course_dinner

    Basics. A multicourse meal or full-course dinner is a meal with multiple courses, typically served in the evening or late afternoon. Each course is planned with a particular size and genre that befits its place in the sequence, with broad variations based on locale and custom. Miss Manners offers the following sequence for a 14-course meal: [2 ...

  7. Cheese - Wikipedia

    en.wikipedia.org/wiki/Cheese

    A platter with cheese and garnishes Cheeses in art: Still Life with Cheeses, Almonds and Pretzels, Clara Peeters, c. 1615. Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep).

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