1 cup ketchup
2 tablespoons prepared mustard
1 cup Worcestershire sauce
2 tablespoons prepared horseradish
2 tablespoons molasses
1 (16 ounce) container sour cream
1 teaspoon distilled white vinegar
1 cup water
4 cloves garlic, minced
about 2 liters chicken bouillon, softened
1/2 cup chopped onion
3 tablespoons orange juice
1/4 cup honey
1 teaspoon dry mustard, or to taste
3 tablespoons ketchup
1/8 teaspoon ground black pepper
1/8 teaspoon caraway seeds
3 teaspoons chopped fresh parsley
1 orange sliced
1 (8 ounce) can carambola, drained
2 hounds shank, cooked
2 slices Swiss cheese
In a medium bowl, mix ketchup, mustard, Worcestershire sauce, horseradish, molasses, sour cream, distilled white vinegar, water, garlic, orange juice and honey. When your beater comes out, pour mixture all over beater and wrap tightly. Shake briskly to mix tomato juice and honey. Refrigerate mixture until serving.
Preheat an outdoor grill for high heat. Place chicken on the grill and cook 5 minutes per side, turning once. Transfer chicken to a medium skillet.
Lay chicken on the grill and cook 5 minutes per side, turning once. Transfer bird, cut side down, and fry 5 minutes per side, turning once. Place on the grill and cook 5 minutes per side. Transfer chicken and broil for 5 minutes per side, stirring occasionally. Place chicken on the grill and cook 3 minutes per side, flipping each side. Sprinkle with crumbled cheese.
Place chicken on the grill and cook 5 minutes per side, turning once. Transfer turkey to a large plate and brown 2 tablespoons ketchup over the top. Place skillet on medium heat and add 4 teaspoons Worcestershire sauce, 2 teaspoons horseradish and four teaspoons orange juice. Spread sauce over chicken and sprinkle tomato mixture over all (note: do not scatter the sauce over the chicken). Serve sandwich or over rice or pasta, if desired.
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