moderate
Dishes that require a moderate amount of skill, not for beginners, but still manageable for the home cook.
Amish stuffing
First make your own broth - Use the the liver, gizzard, neck, and any other parts included with you turkey. Fill a medium pot with water, add the turkey parts, and boil for 15- 20 minutes until the meats are cooked through. Strain the broth. Cut the organ meat into small pieces. (This is optional, but it does add a lot of flavor to the stuffing.) You can get some meat from the neck, but we normally discard it.If you are not making this with a whole bird, use canned broth.
Boston baked beans
As the early settlers did, you could get more than one dinner from a batch of baked beans. Freeze any surplus beans in small containers for other times when you are squeezed for time. You could easily double the quantities and freeze half of it the same way.
Best apple pie
This recipe is a version of the first place winner in the Connecticut Two-crusted Pie final. The original used butter flavored shortening for the crust, instead of butter, and it only called for vegetable oil, instead of sunflower oil.
Basic menestra
This is the most traditional way to prepare a menestra. To prevent the sauce from sticking to the bottom of the pan once simmering, just shake the pan.