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Teri Davis

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I am a former restaurant owner and I studied 2 years at Le Cordon Bleu in Tokyo. I started cooking for my family at age 10, so I have 30 years of experience in the kitchen.

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2009-09-11 quick question Spaetzle:

Spaetzle is like a dumpling. It can be reheated or put in a dish with cheese after being made in advance. It's fairly easy to make--just a bear to clean up. My German stepmother pushes the dough through

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