Horseshoe Dinner Recipes

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.

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.

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.

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!

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.