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Need great New Year’s Eve recipe for two?

I’m cooking dinner for my boyfriend on New Year’s Eve and am looking for ideas of what I can make. Any suggestions would be appreciated!

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13 Responses to “Need great New Year’s Eve recipe for two?”

  1. Chef Mark said :

    A bottle of champagne, oysters on the half shell, and a fireplace.

    Chef Mark

  2. BlueSea said :

    Guys like steak. You can make them in a skillet if you don’t feel like grilling. Just season with olive oil and garlic salt and sear very quickly on both sides and then turn heat down to finish cooking. A nice tossed salad and some cheesecake, among other things for dessert.
    If you really want fancy, buy two live lobsters and boil and serve with butter. I’m sure you can find how to boil the lobsters on

  3. Sugar PIe said :

    2 lobster tails
    2 steaks (both grilled on pit)
    2 baked potatoes
    1 chocolate lava cake OR choc-cipped strawberries

  4. LVTHEPLUMBER said :

    ask him his fav meal then call his mom she will tell u what to do HAVE A HAPPY NEW YEAR

  5. Mary L said :

    Chicken Valentino
    4 boneless, skinless chicken breasts
    1 red pepper
    1 bunch green onions
    1-2 cup bag italian shredded cheese
    Italian seasoning

    Cut pepper and white part of onion and saute in butter. Chop green part of onion for scallions and set aside. Butterfly chicken breasts and fill with onion and pepper mixture. Top with italian cheese and a sprinkle of italian seasoning. Fold breast closed using toothpick to secure. Bake at 350 for 40 minutes. Top with scallions and serve.

    I serve this with oven roasted red potatoes (Cut up about 6 large red potatoes and place on sheet of foil. Throw on about 2/3 stick of butter cut up, sprinkle with black pepper and Lawry’s seasoned salt. Fold foil into closed packet. Bake at 350 for about 40 minutes.)
    First time I made this, we had a guy friend over-a real “guy” guy. He took one bite, put down his fork, came into the kitchen and said to me “That is f**king AWESOME”.

  6. singledad said :

    lobster, steak, shrimp, crab legs and good bottle of wine and warm fire. some oysters would be great addition:)

  7. chewtoy789 said :

    Dinner for two at your best local restaurant. No stress. Call ahead for special considerations. Men like to be wine & dined just like we do.

  8. otisisstumpy said :

    I would go with the steak and maybe get some king crab legs. They are cheap at this time of year and just as good as lobster and way more meat than snow crab. You can just immerse them in some boiling water for seconds or steam them easily and serve with butter. I would grill steaks if possible and rub with fresh garlic and olive oil prior to grilling. Baked potatoes are easier but men like the mashies. I would go the extra mile. I would also skip the salad. I would go with a hot veggie like corn or broccoli and cheese. I actually like mixed vegeatables and cheese sauce. It is great. I would buy bread and maybe even dessert.
    Happy New Year.

  9. bozo94 said :

    try lobster

  10. Teddy Bear said :

    New York Strip Steak Dinner

    Enjoy steakhouse aroma and flavor in your own home! Each New York Strip is hand-trimmed and aged to perfection for a juicy, bold taste that’s simply incredible. Each steak is premium quality beef, cut from the heart of the loin. Season it with A La Zing Natural Seasoning and you’ve got the perfect Strip! You’ll love Herb Roasted Potato Wedges, accented with Parmesan and Romano cheese, and sweet corn mixed with crisp red peppers. This complete meal serves 2.

    2 (9 oz.) New York Boneless Strips
    (8 oz.) Herb Roasted Potato Wedges
    1 (8 oz.) Sweet Corn Medley
    Pkg. A La Zing Natural Seasoning

  11. Laura said :

    bacon wrapped filet mignon
    twice baked potatoes
    corn on the cob
    dinner rolls (yeast)
    chocolate mousse

    Dinner Rolls

    Serving Size : 1 Preparation Time :0:00
    Categories : Breads

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    4 cups flour
    1 1/2 cups milk — scalded
    1/4 cup sugar
    1 1/2 teaspoons salt
    2 eggs
    1/2 cup oil
    2 packages yeast
    1/4 cup lukewarm water (approx. 90 degrees)

    Scald milk; cool to lukewarm (approx. 90 degrees). Dissolve yeast in 1/4 cup lukewarm water. Add to milk. Add sugar, eggs, salt and oil. Add flour. Stir until all is blended. Dough will be sticky. Let rise for about 1 1/2 hours. Shape dough into desired shape. Let rise and bake at 350 degrees until golden brown. (12 to 20 minutes–depending on size)

    – – – – – – – – – – – – – – – – – –

    NOTES : I like to make cloverleaf dinner rolls with this dough. Grease muffin tin. Make small walnut size balls by rolling in palms of hands. This dough is sticky; so inorder to handle the dough, flour palms of hand while rolling into balls. Place three balls in each muffin tin. Let rise until doubled. Bake at 350 degrees for 12-15 minutes.

  12. Ms. Pinky said :

    Whole Wheat Pasta with Sausage, Leeks, and Fontina:

    Whole wheat pasta makes this hearty. The flavors meld and provide just enough of each element in every bite to keep you wanting more.

    6 quarts water
    2 1/2 teaspoons salt, divided
    1 pound uncooked whole wheat penne or rigatoni
    1 tablespoon olive oil
    1 (4-ounce) link sweet Italian sausage
    2 cups chopped leek
    4 cups shredded Savoy cabbage (about 9 1/2 ounces)
    1 cup fat-free, less-sodium chicken broth
    1/4 teaspoon freshly ground black pepper
    1/2 cup (2 ounces) shredded fontina cheese

    Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 8 minutes or until pasta is almost al dente, stirring occasionally. Drain.

    While pasta cooks, heat olive oil in a Dutch oven over medium-high heat. Remove casing from the sausage. Add sausage to Dutch oven; cook 2 minutes or until lightly browned, stirring to crumble. Add leek; cook 2 minutes or until leek is soft, stirring frequently. Add cabbage; cook 2 minutes or until cabbage wilts, stirring frequently. Add remaining 1/2 teaspoon salt, broth, and pepper; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are very tender.

    Add pasta to Dutch oven, tossing well to coat; bring to a boil. Reduce heat, and cook 1 minute, stirring constantly, or until pasta is al dente. Remove from heat; stir in cheese. Serve immediately.

    Yield: 6 servings (serving size: 1 2/3 cups)

    Oh ya don’t forget the Champagne too.

  13. hunny_oh said :

    If you are looking for something sort of different, this menu will work well. One pork tenderloin ( a nice size one) will work with just the two of you. These recipes seem complicated but are actually very simple and the end result is wonderful. Also not a lot of money. For a potato, just buy yokers mashed potatoes or make your own. Dessert…well not my strong point…you are on your own there.

    Ginger-Crusted Pork Tenderloin with Maple Mustard Sauce

    Maple Mustard Sauce
    1 tbsp (15 mL) butter
    1 small onion, finely chopped
    1 tbsp (15 mL) all-purpose flour
    1 cup (250 mL) chicken stock
    2 tbsp (25 mL) Dijon mustard
    2 tbsp (25 mL) pure maple syrup
    1 tbsp (15 mL) soy sauce
    Salt and freshly ground pepper

    Ginger-Crusted Pork
    1/2 cup (250 mL) Panko or coarse dry bread crumbs
    1/2 tbsp (15 mL) ground ginger
    1/4 tsp (2 mL) salt
    1/4 tsp (1 mL) freshly ground pepper
    2 tbsp (45 mL) Dijon mustard
    1 tbsp (15 mL) pure maple syrup
    1 or 2 pork tenderloins (each about 12 oz/375 g)
    To make sauce, melt butter over medium heat in a small saucepan. Cook onion, stirring, for about 5 minutes or until soft and starting to brown. Sprinkle with flour and cook, stirring, for 1 minute. Whisk in stock, then mustard, syrup and soy sauce and increase heat to medium-high. Bring to boil. Boil gently, whisking, for about 5 minutes or until slightly thickened. Check seasoning. (Sauce can be cooled, covered and refrigerated for up to 2 days).
    For pork, preheat oven to 375°F (190°C). Combine bread crumbs, ginger, salt and pepper in a shallow dish. Separately, combine mustard and syrup and brush all over pork tenderloins. Tuck thin end of pork under to make even thickness and roll each tenderloin in crumb mixture, pressing to make crumbs stick. Space tenderloins apart on foil-lined rimmed baking sheet or shallow roasting pan, placing tucked end underneath.
    Roast for about 30-40 minutes. or until when poked with a fork, no red juices run out…or cut into middle and check for doneness.
    Meanwhile, reheat sauce in a small saucepan over medium heat, if necessary. Season sauce to taste with salt and pepper. Transfer pork to a cutting board and let rest for 5 minutes. Slice pork diagonally into 1/2-inch-(1-cm) thick slices. Place pork on warmed serving plate and serve sauce on the side.

    Brussels Sprouts with Shallots and Mustard

    1/4 cup (50 mL) olive oil
    2 tbsp (25 mL) balsamic vinegar
    1 tbsp (15 mL) Dijon mustard
    8 shallots, peeled and halved
    2 lb (1 kg) Brussels sprouts, trimmed and cut in half
    Salt and freshly ground pepper
    3 tbsp (45 mL) butter
    1 cup (250 mL) chicken or vegetable stock or water
    2 tbsp (25 mL) chopped fresh dill
    Preheat oven to 425°F (220°C).
    Whisk together olive oil, vinegar and Dijon mustard. Toss with shallots and Brussels sprouts. Season with salt and pepper.
    Lay sprouts and shallots in single layer on baking sheets.
    Bake for 20 to 25 minutes or until sprouts and shallots are tender and browned. Reserve.
    Place butter in large skillet over medium heat. Add sprouts and shallots and toss until heated. Pour over stock and bring to boil. Reduce until stock thickens and sprouts glisten. Sprinkle with dill.


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