Substitutions

Meat/Fish

Ground beef  ground turkey, chicken, lamb or veal 
When making burgers, the texture may be different.

Steak  any cut for any cut with a few guidelines:
If there is a marinade you can use flank steak, top round or round, but the tougher cuts will need to be marinated longer.
If there is not a marinade you can use tenderloin, sirloin, or strip steaks.... Or even make large 'hamburger steaks' using ground beef wrapped with bacon strips

Veal Pork or lamb chops for veal chops; turkey cutlets, pounded chicken breast or pork cutlets for veal cutlets; thinly sliced beef for veal used in rolls

Lamb  pork or veal chops for lamb chops; pork, venison, or beef for stews

Pork  chicken breasts for pork chopes, chicken breasts of turkey tenderloin for pork tenderloin, chicken, stir-fry beef or ground beef for stew, stir-fries

Ham smoked turkey breast

Turkey cutlets  chicken breasts; or you can buy turkey tenderloin or breasts and slice / have it sliced thinly

Fish  Any firm fish for any firm fish: salmon, tuna, swordfish, halibut are all interchangeable for cooking purposes. 
For filets: sole, tilapia, catfish, walleye are interchangeable

Seafood  I only use shrimp and scallops.  Either can substitute for the other, or you could use a firm fish, such as halibut, cut into large pieces or cubes.

Bacon and Prosciutto are normally used as flavorings and, as such, are interchangeable

Bacon Use turkey bacon, ham or smoked turkey, Prosciutto or dry-cured ham

Prosciutto Same as for bacon when cooked; consideration needs to be given to thickness in some dishes. Only other dry-cured hams will work in some dishes where it's the focus. (Melon and Prosciutto)

Dairy

Chevre or goat cheese:  I use 2 types of goat cheese:
       Creamy: This is a little carton of creamy goat cheese, 5oz (150 gr)  Chavrie in U.S.; Chevraux in France) Substitute cream cheese, Boursin, or other soft, spreadable cheese.
       Aged: This is 'proper' goat cheese, almost always log-shaped and wrapped in paper.  It will have a thin, whitish, rind that is edible. Substitute Brie, Camembert, Coulommiers, or other semi-soft cheese
Greek Yogurt: plain yogurt, strained if possible or sour cream.  Plain yogurt has a tendency to curdle when added to sauces containing tomato; to prevent remove dish from heat before adding.
Milk: for a small amount to thin a sauce: chicken stock, white wine, 1/2 yogurt plus 1/2 water

Vegetables

Chard: Aka Swiss chard; use spinach, kale or other cooking 'green'.

Peppers: Bell peppers, use any color you like,  I chose the colors according to aesthetics rather than taste, although the yellow, orange or red peppers tend to be sweeter than the green.
I don't have access to other peppers, so I don't use them, other than green chilis which I hand carry back from the U.S. Substitute any you like in dishes calling for chilis.

Pimientos / Pimentos:  roasted red peppers.  Both normally are packaged in glass jars.

Tomatoes: Cherry tomatoes and regular tomatoes are interchangeable in salads and most dishes that don't require peeling them.

Pasta/Rice/Grains

Pasta: For small pasta: small shells, elbows, vermicelli, or spaghetti / other long pasta broken into 1.5 inch (4cm) lengths.  Orzo can substitute but reduce the quantity by 25% (1/4 cup elbows = 3 tbs orzo).
         For bite-size pasta: rigatoni, penne, medium elbows, or anything of similar size. With farfalle, you may want to reduce the quantity by 10%.
         For long pasta: spaghetti, linguini, fettuccini, etc. are interchangeable

Miscellaneous

Herbs: dried herbs can be used for fresh at a 1 tsp dried for 1 tbs fresh ratio. If the herb is the feature of the dish, ie: the basil in a Caprese Salad, substituting dried won't work.  It's better to just leave it out. Of all the herbs for summer, substituting dried for fresh basil should be avoided if possible.

Olives: I use black dry, salt-cured Greek olives most often.  They are rather wrinkly, and are packed without brine or liquid. I also use the more common green pimento stuffed.  You can use any olive you like, and more or less as you chose. 

Sherry: white vermouth, white wine, apple juice, beer, chicken or beef stock, depending on the dish
White wine: sherry, white vermouth, chicken stock, apple juice, 3/4 white grape juice & 1/4 white wine vinegar
Red wine: sweet sherry, port, Madeira, beef stock, dark beer, 3/4 red grape juice & 1/4 red wine vinegar

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