http://www.101cookbooks.com/archives/001493.html

A word of caution, this is a BIG batch. We enjoyed leftovers for days – but for smaller households you might consider cutting the recipe in half.
See the post at: http://www.101cookbooks.com/archives/000146.html

Heidi notes: I used 71% Valrhona chocolate. White whole wheat flour works great if you would like to substitute. I also added espresso powder, half of a large ripe banana, and about a cup of toasted walnuts (per Mollie’s suggestions at the tail end of the recipe). I topped them with a sprinkling of walnuts before going in the oven as well.

Optional: chopped nuts, or 1 tablespoon instant coffee, or 1 teaspoon grated fresh orange or lemon rind, or 1/2 teaspoon allspice or cinnamon, or a mashed over-ripe banana, or none of the above.

Yet another option: instead of uniformly blending in the chocolate, you can marble it. Add chocolate last, after the flour is completely blended in and only partially blend in the chocolate. It looks real nice.
See the post at: http://www.101cookbooks.com/archives/001578.html

“Traditional patés are often made from high-fat meats and liver. They can be delicious and quite elegant, but less than nutritious. This vegetarian version is elegant, filled with flavor, and nutritious. Enjoy it on a special occasion or as an everyday spread with whole grain crackers.”

I found this by going to http://orangette.blogspot.com/
Note: Like many things with complex spicing, this soup improves with time. It’s great on the first day, but it’s even better on the second.

This is the recipe from the back of the box from the STREIT’s Passover Matzo Meal.

“This carrot ring blends the flavor of carrots with other fruits in a moist cake.”

“It’s so good, family members who used to be strict vegetarians eat it.”
Ask your butcher for first-cut or flat-cut brisket, which is leaner.
*For extra flavor, add 3 to 4 carrots to brisket 40 minutes before cooking is done.