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Recipes

French Onion Soup


 

  • 1/2 cup Royal Crest Dairy butter
  • 8 onions, sliced
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 1 teaspoon dried thyme
  • 1 cup red wine
  • 1 tablespoon sherry
  • 2 tablespoons all-purpose flour
  • 2 quarts beef broth
  • 1 French baguette, cut into 1/2-inch thick slices
  • olive oil, or as needed
  • 6 slices Swiss cheese
  • 6 slices Sargento provolone cheese slices


   Servings:  6
   Prep Time: 20 minutes
   Cook Time: 1 hour 15 minutes

1.  Melt butter in a large soup pot over medium heat.  Cook and stir onions, garlic, salt, black pepper, and thyme until onions are soft and brown, about 30 minutes.  Pour in red wine and sherry, bring to a boil.  Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 more minutes.
2.  Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes.  Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
3.  Preheat oven to 350 degrees F while soup is simmering.  Arrange bread slices on a baking sheet and drizzle with olive oil. 
4.  Toast the baguette slices in the preheated oven until golden brown, 12 to 14 minutes, turning the bread over halfway through cooking.  Remove toast and set aside.
5.  Set an oven rack about 8 inches from the heat source and turn on the oven's broiler.
6.  Ladle soup into 6 oven-proof crocks, filling them about 3/4 full.  Place 1 or 2 bread slices into the bowls and top each with a slice of Swiss cheese and a slice of provolone.  Carefully place filled crocks onto a sturdy baking sheet.
7.  Broil soup until the cheese is browned and bubbling, 3 to 4 minutes.       
 

 

Chicken Enchiladas


  • 1 tablespoon butter from Royal Crest Dairy
  • 1/2 cup chopped green onions
  • 1/2 teaspoon garlic powder
  • 1 cup shredded Chippewa Valley cheddar cheese, divided
    On Sale this Month!
  • 1 (4 ounce) can diced green chiles
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup Royal Crest Dairy sour cream
  • 1 1/2 cups cubed cooked chicken breast meat
  • 1/4 cup Royal Crest Dairy milk
  • 6 (12 inch) flour tortillas

   Servings: 6
   Prep Time:  15 minutes
   Cook Time: 30 minutes

 

1.  Preheat oven to 350 degrees F.  Lightly grease a large baking dish.        
2.  In a medium saucepan over medium, melt the butter and saute the green onions until tender (about 3 to 4 minutes).  Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream.  Mix well.  Reserve 3/4 of this sauce and set aside.  To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese.  Stir together.     
3.  Fill each flour tortilla with the chicken mixture and roll up.  Place seam side down in the prepared baking dish.
4.  In a small bowl combine the reserved 3/4 sauce with the milk.  Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese.  Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.   
 
 
 

Turkey and Sun-dried Tomato Panini


  • 1 tablespoon Royal Crest Dairy butter, or more if needed
  • 2 slices ciabatta bread
  • 6 slices deli-style sliced turkey breast
  • 2 slices Sargento provolone cheese from Royal Crest Dairy
  • 3 sun-dried tomatoes packed in oil, drained and chopped
  • 1/2 teaspoon Italian seasoning

 

1.  Preheat a panini press according to manufacturer's instructions for medium heat.     
2.  Butter one side of each piece of bread.  Lay 1 slice bread, butter side down, on the preheated panini press; layer with turkey, provolone cheese slices, and sun-dried tomatoes.  Sprinkle with Italian seasoning.  Top with second slice of bread.  
3.  Press panini maker down and cook until provolone cheese has melted and bread is toasted, about 5 minutes.  Cut in half and serve warm.   

 
 

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Royal Crest Dairy Recipes
350 S. Pearl St.
Denver, CO 80209
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