Best Horseshoe Recipes

HORSESHOE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spread french fries out on a baking sheet. Bake for 20 minutes in the preheated oven, or until golden brown.
• Meanwhile, divide the ground beef into four equal parts and form into patties. Fry the patties in a large skillet over medium-high heat until well done, about 4 minutes per side.
• Melt the butter in a saucepan over medium heat and whisk in the flour. Cook while stirring constantly for 4 minutes to cook out the flavor of raw flour. Gradually whisk in the half-and-half so that no lumps form. Bring to a simmer then remove from the heat and add the cheese; stir until melted. Season with salt, pepper, and hot sauce to taste.
• Place 2 slices of toasted bread onto 2 dinner plates and top each slice with a hamburger patty. Top each patty with cooked french fries. Pour the cheese sauce on top of everything and serve immediately.

WORLD FAMOUS HORSESHOE SANDWICH

Steps:

• SANDWICH PART: Form 6 hamburgers and season to taste.
• Cook them, trying to keep them as evenly flat as you can.
• Keep warm.
• Begin to fry french fries.
• Keep warm.
• Toast bread until crisp.
• SAUCE: Melt the butter in a heavy saucepan.
• Stir in the flour.
• Cook, stirring, 5 minutes.
• Gradually stir in the 4 cups milk.
• Stir and cook until thick.
• Transfer to a large microwave-safe bowl.
• Whisk in the evaporated milk until smooth.
• Add the cut up Velveeta (OR Cheddar).
• Microwave for 6 minutes.
• Take out and stir.
• Add the Worcestershire and hot pepper sauce.
• Microwave for another 3 minutes or so, or until the sauce is smooth and hot.
• Take out and taste for Worcestershire and hot sauce.
• Place spoon you were stirring with on a clean plate, away from the stove.
• If mixture seems to harden too fast upon cooling, add a bit more milk.
• Note: I know this seems like a lot of cheese sauce and you may cut it down if you wish, but the cheese sauce is the main attraction here.
• It is hard to have "too much"!
• Assembly is in this order: toast, hamburger, lots of cheese sauce and french fries.
• I promise, you'll have no leftovers.

HORSESHOE SANDWICHES

Steps:

• Cook potatoes according to package directions. Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour, salt, mustard and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. , Reduce heat to medium-low. Stir in cheese until blended. Stir in beer and Worcestershire sauce; heat through., Heat a large skillet over medium-high heat. Add ham; cook 1-2 minutes on each side or until lightly browned and heated through. , To serve, place two toasts on each of two serving plates; top with ham, fries and cheese sauce. Sprinkle with paprika.

HORSESHOE CHEESE SAUCE

Steps:

• Melt butter, add flour and stir until smooth and bubbly whisk in milk. Add rest of ingredients except beer. Stir constantly until sauce is smooth and cheese is melted. Whisk in beer just before serving.
• To Prepare shoe: toast a piece of Texas toast, top with meat (burger, bacon, turkey, whatever), put french fries on top of meat then ladle cheese sauce over top of sandwich.

HOT TURKEY HORSESHOE SANDWICH

Steps:

• Cook fries according to package instructions. Place in a large bowl, then sprinkle with garlic salt and set aside.
• Meanwhile, melt butter in a medium pan over medium heat, then add flour and whisk until blonde. Whisk in milk, Worcestershire and sriracha and bring to a simmer, then cook until thickened, 3 to 5 minutes. Whisk in both cheeses until melted. Adjust seasoning with salt and pepper.
• Place a couple slices of turkey on the griddled Texas toast, then a pile of French fries; ladle the cheese sauce over the entire thing. Garnish with some parsley and some pickled peppers.

HORSESHOE SANDWICH CHEESE SAUCE

Steps:

• 1. Mis together in a double boiler so it doesn't stick. Serve over your favorite sandwich and fries.

HORSESHOE SANDWICH - COPYCAT

Steps:

• Prepare frozen French fries according to package directions.
• Meanwhile, prepare cheese sauce by first beating egg yolks and beer together.
• Melt butter and cheese together over boiling water, stirring in one direction only with wooden spoon.
• Add Worcestershire sauce, dry mustard, salt and cayenne pepper.
• Stirring constantly, add beer/egg mixture to cheese mixture a little at a time.
• Keep mixture hot as you stir, but don't let it bubble.
• Meanwhile, toast bread.
• Meanwhile, preheat platter.
• Place toast on platter.
• Place meat atop toast.
• Cover meat with cheese sauce.
• Circle platter with French fries.
• Add dash of paprika.
• Makes 1 serving.
• Tip.
• Constant stirring and top-quality cheese will yield a smooth mixture.

HORSESHOE-LAYER WEDDING CAKE

Steps:

• Line baking pans with waxed paper; grease and flour waxed paper and set aside. Note: Cakes may need to be baked in batches depending on number of pans and oven space available. , In a large bowl, cream 3/4 cup butter, 3/4 cup shortening and 4-1/2 cups sugar. Combine 6 cups flour, 3 tablespoons baking powder and 1-1/2 teaspoons salt; add to creamed mixture alternately with 3 cups milk. Beat on medium speed for 2 minutes. , In another bowl, beat 1-1/2 cups egg whites and 1 tablespoon vanilla until stiff peaks form. Fold into batter. Repeat three times. , Pour into prepared pans, filling each 6-in. pan with 2 cups batter, each 10-in. pan with 6 cups batter and each horseshoe-shaped pan with 4 cups batter. Bake the 6-in., 10-in. and horseshoe cakes at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Fill each 14-in. pan with 10 cups batter., Bake 14-in. cakes at 325° for 50-55 minutes or until cakes test done. Cool in pans for 10 minutes before removing to wire racks to cool completely. Level tops of cakes. , To Begin Decorating the Cake:, Each frosted layer of the wedding cake consists of two cakes with frosting in between. Place one 6-in. cake base; spread with frosting to within 1/2 in. of edge. Place second cake on top. Frost top and sides with a thin layer of frosting to coat crumbs. With additional frosting, frost top smooth. Place 10-in. cake on the 12-in. separator plate and one 14-in. cake on the 20-in. covered board. Frost and layer following the directions for the 6-in. cake. , Place one horseshoe cake on the 14-in. separator plate and each of the 16-in. covered boards. Frost and layer following the directions for the 6-in. cake. Also frost the sides of the horseshoe cakes, smoothing with an icing knife until surfaces are flat. , For Basket-Weave Design:, Cut a small hole in the corner of pastry of plastic bag; insert basket weave tip. Fill bag with frosting. Pipe one vertical line down the side of the 14-in. cake. Working from the top edge, cover the vertical line with 1-1/2-in. horizontal lines, leaving 1/2 in. space between each. Pipe another vertical line to the right of the first vertical line, overlapping ends of horizontal lines. Starting to the right of the first vertical line, pipe 1-1/2-in. horizontal lines over second vertical line to fill open spaces. Repeat process until entire side of cake is covered with basket-weave design. Repeat procedure for 10-in. and 6-in. layer cakes. , For Rope Border:, Prepare another bag; insert star tip. Fill bag with frosting. Touch tip to top edge of the 14-in. layer cake. Pipe frosting down, up and around to the right forming an "S" curve. Tuck tip under bottom arch of first "S" and repeat procedure. Continue joining "S" curves to from a rope border. Repeat on bottom edge. Pipe a rope border on top and bottom edges of each horseshoe cake. , To Assemble Cake:, Mark pillar placement by centering the separator plate with the horseshoe cake over the 14-in. layer cake; gently press onto cake surface. Lift plate off. Repeat procedure with 12-in. separator plate over the horseshoe cake. Insert 7-in. pillars into marks on 14-in. cake and 9-in. pillars into marks on the horseshoe cake. , Cut dowel into six pieces, about 1/8 in. above the height of 10-in. cake. Insert dowels 1 to 2 in. apart into 10 in. cake center to support 6-in. layer cake. Center and place the 6-in. cake on top of the 10-in. layer cake. To assemble, place separator plate with the horseshoe cake on the 7-in. pillars. Center separator plate with 6-in. and 10-in. tiered cake on the 9-in. pillars. Pipe rope border along top and bottom edges of 6-in. and 10-in. layer cakes. Arrange one horseshoe cake on each side of wedding cake. Decorate cakes with flowers.

HORSESHOE SANDWICH

Steps:

• Prepare meat patties and drain.
• Prepare french fries and salt lightly.
• Prepare the cheese sauce by pouring one can of condensed cheddar soup in a sauce pan. Add 1/2 can of water (or less, depending on how thick you want the sauce). Stir in 1 tbsp Worcestershire sauce. Heat until bubbly, then remove from heat.
• Toast bread.
• Assembly each sandwich by stacking the ingredients: Toasted bread, meat, a good handful of fries, and top with a generous helping of cheese sauce.
• NOTE: We don't normally use the toast at the bottom of the sandwich. I feel that the fries add enough carbs to the meal, but the toast is the traditional way of making a horseshoe.
• I've made this with the nacho cheese sauce and a little less Worcestershire sauce for a different flavor.
• YUM!

HORSESHOE DINNER

Steps:

• 1. 1.Preheat the oven to 400 degrees F (200 degrees C). Spread french fries out on a baking sheet. Bake for 20 minutes in the preheated oven, or until golden brown.
• 2. 2.Meanwhile, divide the ground beef into four equal parts and form into patties. Fry the patties in a large skillet over medium-high heat until well done, about 4 minutes per side.
• 3. Melt the butter in a saucepan over medium heat and whisk in the flour. Cook while stirring constantly for 4 minutes to cook out the flavor of raw flour. Gradually whisk in the half-and-half so that no lumps form. Bring to a simmer then remove from the heat and add the cheese; stir until melted. Season with salt, pepper, and hot sauce to taste (optional).
• 4. 4.Place 2 slices of toasted bread onto 2 dinner plates and top each slice with a hamburger patty. Top each patty with cooked french fries. Pour the cheese sauce on top of everything and serve immediately.

VANILLA HORSESHOE COOKIES

Steps:

• Heat oven to 325 degrees. Line a baking sheet with a Silpat or parchment paper. In the bowl of a food processor fitted with the metal blade, combine 1/3 cup plus 1 tablespoon confectioners' sugar and the almonds. Process until finely ground. Add flour and salt, and pulse to combine.
• Scrape the seeds from the vanilla pod. Add seeds to the flour mixture. (Reserve bean for the dusting sugar.) Add butter a few pieces at a time. Quickly pulse to combine. Do not overprocess. The mixture should resemble coarse meal.
• Place the reserved vanilla bean on the prepared baking sheet, and let dry out in the oven for 3 to 5 minutes. Set aside.
• Remove dough to a clean work surface. Blend dough by pushing it away from you with the heel of your hand. Gather it up with a bench scraper, and continue process until dough will peel easily from the work surface in one piece.
• Divide dough into four equal pieces. Roll each piece into a cylinder 5/8 inch in diameter and about 22 inches long. Cut each log into pieces about 3 inches long. Curve each piece into a horseshoe, and place on the prepared baking sheet about 1 1/2 inches apart. Bake until lightly golden, 15 to 20 minutes.
• While cookies are baking, cut reserved dried vanilla bean into small pieces. Place the remaining cup confectioners' sugar in the bowl of the food processor fitted with the metal blade. Process until well mixed, about 1 minute. Sift sugar into a small mixing bowl to remove any large pieces of the vanilla bean.
• Remove cookies to a rack to cool. After cookies have cooled a little, about 5 minutes, gently toss warm cookies in vanilla sugar to coat. Remove to rack to cool completely. Once cooled, dust again with remaining vanilla sugar. Store in an airtight container for up to 1 week.

CHOCOLATE-DIPPED ALMOND HORSESHOE COOKIES

Steps:

• Preheat oven to 375 F. Spray 2 baking sheets with nonstick spray. Spread almonds on rimmed baking sheet. Place almond paste and sugar in processor and process until blended. Add egg whites, 1 at a time, blending well between additions. Spoon dough into pastry bag fitted with plain 5/8-inch-wide tip. Pipe one 6-inch-long log of dough atop almonds on rimmed sheet. Gently roll dough in almonds, coating completely (dough is sticky). Transfer to prepared sheets, bending dough ends to create horseshoe shape with 1 1/2-inch-wide space between ends. Repeat with remaining dough, spacing cookies about 1 inch apart. Bake cookies until golden, about 18 minutes. Transfer to rack and cool. Line another baking sheet with foil. Stir chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Dip ends of 1 cookie into chocolate, tilting pan if necessary. Shake cookie gently to remove excess chocolate. Place cookie, rounded side up, on foil-lined sheet. Repeat with remaining cookies. Refrigerate cookies until chocolate sets, about 30 minutes. DO AHEAD: Cookies can be made 2 days in ahead. Place in airtight container and keep refrigerated. Let cookies stand at room temperature 15 minutes before serving.

THE SPRINGFIELD HORSESHOE

Steps:

• Prepare fries per package directions. Place 2 slices bread side by side on plate. Top with ham slices or 2 hamburger patties. Cover with Sauce. Top with a mound of fries, drizzled with more Sauce. Sauce: Beat egg yolks and beer together. Melt butter and cheese over boiling water, stirring in one direction only with a wooden spoon. Add seasonings. Stirring constantly, add beer and egg mixture a little at a time. Keep mixture piping hot as you stir; but don't let it bubble. Constant stirring and the very best cheese will yield a smooth, uncurdled mixture. Fun Fact: The horseshoe sandwich was first made by Joe Schweska and Steve Tomko at the Leland Hotel in Springfield, Illinois, in 1928. Steve Tomko then took the recipe to Wayne's Red Coach Inn, where it was served until the restaurant closed in 2006. The recipe lives on at the Godfather's Pizza which opened in the spot of the old Red Coach. There you may still get an original Red Coach recipe horseshoe. Although widely debated by locals, the sandwich is said to have originally been served as a tribute to the many horsemen that frequented these hotels. The original horseshoe was served on a sizzling metal platter that represented the anvil; the shape of the ham serves as the shoe with the fries representing the nails. The horseshoe has been featured on Al Roker's Roker on the Road and Guy Fieri's Diners, Drive-Ins and Dives on the Food Network.