Type what you have

Ingredients

• ✓ luncheon meat
• barbecue sauce
• coleslaw
• bread

Instructions

1. 1 Slice the lunch meat into thin slices. Combine the sliced lunch meat and barbeque sauce in a large skillet over medium heat. Cook until heated through. Spoon meat and sauce onto the bottom halves of the toasted bread. Top with coleslaw, and then the other half of the pieces of bread.

By Domestic Goddess

Ingredients

• ✓ luncheon meat
• vegetable oil
• all-purpose flour
• egg
• bread crumb

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Gently press the luncheon meat slices into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded luncheon meat slices onto a plate while breading the rest; do not stack.
3. 3 Deep fry the luncheon meat a few slices at a time until hot and golden brown, 3 to 5 minutes. Drain on a paper towel lined plate before serving.

By BriefBrie4282

Ingredients

• ✓ luncheon meat
• egg
• cheddar cheese
• onion
• mayonnaise
• bacon
• hamburger bun

Instructions

1. 1 Preheat your oven's broiler.
2. 2 Combine the lunch meat, eggs, cheese and onion in a food processor, or run them through a grinder. Once everything is minced, stir in enough of the mayonnaise to hold it together. Spoon equal amounts of the mixture onto open buns, and place two pieces of bacon on top of each one.
3. 3 Broil a few inches from the heat for 5 to 8 minutes, or until the bacon is crisp. Watch carefully so the burgers do not burn.

By JONIRENE

Ingredients

• ✓ luncheon meat
• mayonnaise
• sriracha sauce
• ketchup

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Whisk together mayonnaise, Sriracha, and ketchup in a small bowl. Set dipping sauce aside.
3. 3 Place luncheon meat fries into the air fryer basket without overcrowding. Work in batches if needed.
4. 4 Cook in the preheated air fryer for 6 minutes. Flip fries using tongs and continue cooking to desired crispness, about 4 minutes more. Transfer to a paper towel-lined plate to remove excess oil. Serve with dipping sauce.

By Soup Loving Nicole

Ingredients

• ✓ luncheon meat
• hawaiian bread roll
• pineapple ring
• sriracha hot sauce
• lime juice

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler or set a toaster oven to broil. Place rolls cut-sides up in a single layer on a baking sheet.
2. 2 Toast in the preheated broiler until lightly brown, 1 to 3 minutes.
3. 3 Slice luncheon meat lengthwise into nine ¼-inch thick slices.
4. 4 Heat a cast-iron or nonstick skillet over medium-high heat. Cook meat slices until lightly browned, about 1 minute per side; transfer to toasted roll bottoms.
5. 5 Cook pineapple rings in the same skillet until lightly browned, 1 ½ to 2 minutes per side. Cut each pineapple ring into 3 pieces; set aside.
6. 6 Divide and spread Sriracha among meat slices; top with 1 pineapple piece, drizzle with lime juice, and cover with roll tops.

By tboomgaa

Ingredients

• ✓ luncheon meat
• egg
• cheddar cheese
• onion
• mayonnaise
• chili sauce
• salt
• hot sauce
• hamburger bun

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Combine luncheon meat, eggs, Cheddar cheese, and onion in a bowl. Add mayonnaise, chili sauce, salt, and hot sauce. Mix well.
3. 3 Spread meat mixture over hamburger bun halves. Place on a baking sheet.
4. 4 Broil in the preheated oven until brown and bubbly, 5 to 10 minutes.

By Kaye Lynn

Ingredients

• ✓ luncheon meat
• cooking spray
• macaroni and cheese dinner mix
• milk
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain.
3. 3 Place macaroni, cheese, cubed luncheon meat, and milk in a large bowl; mix well to combine. Turn out into the prepared casserole dish. Sprinkle bread crumbs on top.
4. 4 Bake in the preheated oven until bubbly, about 15 minutes.

By DustyRider

Ingredients

• ✓ luncheon meat
• pineapple chunk
• water
• brown sugar
• vinegar
• cornstarch
• green bell pepper

Instructions

1. 1 Combine juice from canned pineapple, water, brown sugar, vinegar, and cornstarch in a saucepan; bring to a boil and cook, stirring constantly, until sauce is thickened and you notice a change in color, about 5 minutes.
2. 2 Stir pineapple chunks, green bell pepper, and luncheon meat into sauce and simmer until heated through, about 10 minutes.

By annettelovestocook

Ingredients

• ✓ luncheon meat
• water
• napa cabbage kimchi
• chili powder
• salt
• black pepper

Instructions

1. 1 In a large pot, stir together the water, kim chee, reserved kim chee brine, Spam, chili powder, salt and pepper. Cover the pot and bring to a boil over medium high heat. Simmer, for 20 minutes or until the kim chee cabbage is translucent and soft.

By MISOHAM

Ingredients

• ✓ luncheon meat
• napa cabbage
• water
• soy sauce
• tomato
• salt
• pepper

Instructions

1. 1 Heat a skillet over medium heat. Add the Spam and cover; fry until browned, about 10 to 15 minutes. Turn the heat to low; add the cabbage and water. Cover and steam until the cabbage is crisp-tender, about 5 to 7 minutes. Remove the lid, and stir in the soy sauce and tomato (if using). Season to taste with salt and pepper.

By Arva

Ingredients

• ✓ luncheon meat
• white rice
• water
• kidney bean
• butter
• onion flake

Instructions

1. 1 Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, combine kidney beans with liquid, luncheon meat, butter, and onion flakes in a large saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 15 minutes, stirring occasionally. Spoon bean mixture over cooked rice; serve.

By CYNDMN28

Ingredients

• ✓ luncheon meat
• butter
• onion
• egg
• bread
• american cheese
• tomato

Instructions

1. 1 Melt butter in a small skillet over medium-high heat. Saute the onion in butter until soft. Mash up the slice of luncheon meat with a fork, and add it to the skillet. Cook for 2 or 3 minutes, until browned. Pour the egg into the skillet so that it covers all of the meat and onion. Cook until firm, then flip to brown the other side.
2. 2 Place the egg and meat onto one slice of the bread and top with cheese and tomato if desired. Place the other piece of bread on top. Bread can also be toasted first.

By Jennifer

Ingredients

• ✓ luncheon meat
• white sugar
• soy sauce
• oyster sauce
• water
• medium-grain white rice
• rice vinegar
• seaweed

Instructions

1. 1 Mix sugar, soy sauce, and oyster sauce together in a resealable gallon-sized bag. Add Spam and seal the bag; turn the bag, gently squeezing to coat Spam. Marinate for at least 1 hour.
2. 2 Bring water to a boil; add rice. Return to a boil, then reduce the heat to low and simmer until liquid is absorbed and rice is tender, about 15 minutes. Stir vinegar into rice until combined.
3. 3 When the rice is almost finished cooking, heat a skillet over medium-high heat. Add Spam and marinade. Cook, stirring frequently, until Spam is browned and marinade is absorbed, about 5 minutes.
4. 4 Stir rice and seaweed together in a bowl; add luncheon meat and mix well.

By gammaray

Ingredients

• ✓ luncheon meat
• potato
• cream of onion soup
• milk
• cheddar cheese
• red pepper flakes
• salt
• pepper

Instructions

1. 1 Place the potatoes into a large saucepan and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, 10 to 15 minutes. Drain off all but 2 cups of the water, then stir in the cream of onion soup, luncheon meat, milk, and Cheddar cheese. Return to a simmer over medium heat, and cook a few minutes until hot. Season to taste with red pepper flakes, salt, and pepper.

By Catie

Ingredients

• ✓ luncheon meat
• spaghetti
• vegetable oil
• green onion
• garlic
• soy sauce
• water
• sesame oil
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add luncheon meat, green onion and garlic and saute until light brown. Stir in cooked spaghetti , then stir in soy sauce, water, sesame oil and pepper. Mix all together, heat through and serve.

By Claudine

Ingredients

• ✓ luncheon meat
• kimchi
• water
• brown sugar
• garlic
• pork belly
• kochujang
• silken tofu
• enoki mushroom

Instructions

1. 1 Combine kimchi, water, sugar, and garlic in a large skillet over medium-high heat. Bring to a boil. Stir in pork belly, luncheon meat, and kochujang. Add tofu and mushrooms; stir carefully so you don't break up the tofu. Reduce heat to medium-low. Cook until kimchi is softened and pork is slightly pink in the center, 20 to 30 minutes.

By 70ngju85

Ingredients

• ✓ luncheon meat
• water
• salt
• soba noodle
• chicken stock
• ginger
• green onion
• soy sauce
• egg

Instructions

1. 1 Bring water and salt to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low, add soba noodles, stirring occasionally, until firm yet tender to the bite, 3 minutes. Drain and rinse until warm water. Set aside.
2. 2 Bring stock and ginger to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low, stir in luncheon meat, green onions, and soy sauce; cook, stirring once, until heated through, about 5 minutes.
3. 3 Meanwhile, fill a pot with 1 inch of water and bring to a boil. Add eggs; cover and let boil for 6 minutes. Remove eggs immediately to an ice bath to cool. Halve lengthwise.
4. 4 Divide soba noodles among 4 bowls; spoon broth and toppings over noodles. Top with soft-cooked eggs and serve immediately.

By thymeforpineapple

Ingredients

• ✓ luncheon meat
• cooking spray
• taco seasoning mix
• water
• flour tortilla
• lettuce
• cheddar cheese
• olive
• tomato
• onion

Instructions

1. 1 Shred luncheon meat onto a large plate using a cheese grater.
2. 2 Spray a large skillet with cooking spray and heat over medium-high heat. Add shredded luncheon meat; cook and stir until it begins to brown, about 5 minutes. Stir in taco seasoning and water. Cook and stir until luncheon meat is evenly seasoned and lightly browned, 5 to 7 minutes. Reduce heat to low to keep warm.
3. 3 Spray another skillet with cooking spray and heat over medium-high heat. Place 1 tortilla in the skillet and cook until heated through, about 30 seconds per side. Repeat with remaining tortillas.
4. 4 Top warm tortillas with luncheon meat, lettuce, Cheddar cheese, olives, tomato, and onion.

By Gwen W

Ingredients

• ✓ luncheon meat
• cooking spray
• green onion
• butter
• garlic crouton
• cheddar cheese
• milk
• egg
• mustard
• salt

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Cook luncheon meat in a skillet over medium heat until evenly browned; drain. Stir in green onion; reduce heat to low.
3. 3 Melt butter in a microwave-safe bowl in the microwave, about 30 seconds. Layer croutons on the bottom of prepared baking dish; drizzle melted butter and sprinkle Cheddar cheese over croutons. Spread luncheon meat mixture over Cheddar cheese.
4. 4 Whisk milk, eggs, mustard, and salt together in a bowl; pour over luncheon meat mixture.
5. 5 Bake in the preheated oven until golden brown and set, about 40 minutes. Remove from oven and let stand 10 minutes before serving.

By LAVONN2

Ingredients

• ✓ luncheon meat
• water
• jasmine rice
• canola oil
• sweet pork sausage
• egg
• canola oil
• garlic powder
• pineapple chunk
• oyster sauce
• green onion

Instructions

1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Let rice cool completely.
2. 2 Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook and stir luncheon meat and sausage in hot oil until browned. Remove meat mixture to a plate. Pour beaten eggs into the same skillet; cook and stir until eggs are scrambled. Transfer eggs to the plate with meat mixture.
3. 3 Heat 2 tablespoons oil in the same skillet over medium heat. Cook and stir cooled rice in hot oil until heated through and beginning to brown, about 2 minutes. Add garlic powder; toss rice to develop garlic taste, about 1 minute. Stir in cooked meats, scrambled eggs, pineapple, and oyster sauce. Cook and stir until well combined and heated through, 2 to 3 minutes. Stir in green onion to serve.

By chen

Ingredients

• ✓ luncheon meat
• cooking spray
• taco seasoning mix
• water
• flour tortilla
• lettuce
• cheddar cheese
• tomato
• onion
• black olive

Instructions

1. 1 Spray a large skillet with cooking spray and place over medium-high heat; add luncheon meat. Cook and stir until lightly browned, about 5 minutes. Add taco seasoning mix; stir to coat. Pour in water; cook and stir until water is evaporated, 2 to 3 minutes. Turn heat to low to keep luncheon meat warm.
2. 2 Spray a separate skillet with cooking spray and place over medium-high heat; add 1 tortilla and cook until heated through, about 1 minute per side. Repeat with remaining tortillas.
3. 3 Layer luncheon meat, lettuce, Cheddar cheese, tomato, onion, and black olives onto each tortilla.

By Gwen W

Ingredients

• ✓ luncheon meat
• smoked sausage
• onion
• kimchi
• red pepper powder
• gochujang
• soy sauce
• garlic
• black pepper
• green onion
• chicken broth
• ramen noodle
• american cheese

Instructions

1. 1 Divide luncheon meat into 2 piles on either side of a stock pot; layer sausage, onion, and kimchi on top, leaving an empty space in the center of the pot.
2. 2 Combine red pepper powder, gochujang, soy sauce, garlic, and black pepper in a small bowl; pour into center of the pot. Sprinkle in green onions; pour in chicken broth. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, until flavors combine, about 10 minutes.
3. 3 Bring a pot of water to a boil. Add ramen noodles and cook, stirring until partially cooked and softened, about 2 minutes. Drain; transfer to pot with meat-kimchi mixture. Cook and stir until ramen noodles are tender but firm to the bite, about 5 minutes. Top stew with cheese.

By Hingle McCringleberry

Ingredients

• ✓ luncheon meat
• sesame oil
• onion
• rice
• pea
• carrot
• egg
• soy sauce
• sriracha
• egg
• salt
• black pepper
• nori
• scallion
• sesame seed
• black sesame seed

Instructions

1. 1 Heat a large skillet over medium-high heat; add Spam. Cook until lightly browned, 5 to 7 minutes; transfer to a plate.
2. 2 Heat sesame oil in the same skillet until shimmering, about 1 minute. Add onion; sauté until slightly softened, about 5 minutes. Reduce heat; add rice and frozen vegetables; cook and stir until heated through, about 5 minutes. Push rice mixture to edges of skillet; add 4 beaten eggs to center. Cook and stir until curds form, 3 to 4 minutes.
3. 3 Stir ½ Spam into scrambled eggs, then stir into rice mixture to combine. Add soy sauce and Sriracha; stir, then remove from heat.
4. 4 Crack remaining 4 eggs into a separate skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes; season with salt and black pepper.
5. 5 Place fried eggs on top of fried rice; add remaining ½ Spam. Garnish with nori, scallions, and sesame seeds.

By Matthew Francis

Ingredients

• ✓ luncheon meat
• firm tofu
• garlic
• ginger
• sake
• miso paste
• soy sauce
• white sugar
• vegetable oil
• egg
• cabbage
• onion
• carrot
• mushroom
• green onion

Instructions

1. 1 Wrap tofu in a paper towel; microwave for 1 minute. Squeeze extra water from tofu; wrap in a dry paper towel. Set aside to drain extra water, about 5 minutes. Remove paper towel; cut tofu into cubes.
2. 2 Combine luncheon meat, garlic, and ginger in a bowl; set aside. Whisk sake, miso paste, soy sauce, and sugar together in a separate bowl until well combined; set aside.
3. 3 Heat 2 teaspoons oil in a large skillet over medium heat. Add eggs; cook and stir until scrambled and cooked through, about 5 minutes. Transfer eggs to a plate. Add tofu to the same skillet; cook and stir until browned on all sides, 5 to 10 minutes. Transfer tofu to the plate with eggs. Add luncheon meat mixture to the same skillet; cook and stir until cooked through and garlic is lightly browned, about 5 minutes.
4. 4 Heat remaining 2 teaspoons oil in a separate skillet over medium heat. Add cabbage, onion, carrots, and mushrooms; cook and stir until onion is translucent and cabbage is softened, 10 to 12 minutes.
5. 5 Add scrambled eggs, tofu, luncheon meat mixture, and sake mixture to cabbage mixture; stir to combine. Cook until heated through, about 1 minute. Garnish with green onion.

By Zhora Autumn

Ingredients

• ✓ luncheon meat
• bucatini
• olive oil
• black peppercorn
• onion
• sugar
• mushroom
• italian seasoning
• garlic powder
• red pepper flakes
• salt
• black pepper
• butter
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Break each piece of bucatini into 4 pieces.
2. 2 Toast luncheon meat with 1 tablespoon olive oil in a pan over medium heat. Add crushed peppercorns and cook until meat is crispy, about 5 minutes. Set aside.
3. 3 Heat remaining oil in another pan over medium-low heat. Cook onion, covered, until soft, 5 to 7 minutes. Add sugar; cook, stirring every 2 to 3 minutes, until onion is very soft and browned, 10 to 15 minutes.
4. 4 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook bucatini at a boil until tender yet firm to the bite, about 5 minutes. Drain.
5. 5 Add mushrooms, Parmesan cheese, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper to the pan with the onions. Stir and cover. Cook until mushrooms shrink and lose some moisture, about 5 minutes. Add butter; cook until flavors meld, about 3 minutes more. Add the crispy meat and Parmesan cheese. Stir.
6. 6 Drain pasta and stir into the mushroom mixture. Add mozzarella cheese. Increase heat to high and cover pan. Cook, stirring occasionally, until pasta develops a light crust, 3 to 5 minutes more.

By JFL

Ingredients

• ✓ luncheon meat
• cheddar cheese
• salad dressing
• hamburger bun

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. 2 Stir together the luncheon meat, Cheddar cheese, and salad dressing in a bowl. Spread the filling onto the cut side of each hamburger bun, and place onto a baking sheet, filling-side up.
3. 3 Broil the open-faced sandwiches in the preheated oven until the tops are browned and bubbly, about 5 minutes.

By Dianemwj

Ingredients

• ✓ luncheon meat
• bread
• cheddar cheese

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. 2 Place the three slices of bread onto a baking sheet. Stir together the luncheon meat and Cheddar cheese in a bowl. Press the meat and cheese mixture on top of each slice of bread.
3. 3 Broil in the preheated oven until the sandwiches are hot and the topping is beginning to brown on top, 3 to 5 minutes.

By Elaine E

Ingredients

• ✓ luncheon meat
• vegetable oil
• white potato
• onion

Instructions

1. 1 Heat oil in a nonstick skillet over medium heat. Spread potatoes and meat in a single layer in the skillet; cook until browned on the bottom, about 5 minutes. Turn potatoes and meat; cook until the other side is browned, about 5 minutes. Add onion; cook and stir until tender, 5 to 7 minutes.

By Dennis Carroll

Ingredients

• ✓ luncheon meat
• egg
• cheddar cheese

Instructions

1. 1 Heat a nonstick skillet over medium heat. Pour eggs into the skillet, then scatter luncheon meat over top. Cook and stir until eggs are nearly set, 3 to 4 minutes. Sprinkle cheese over top and stir until cheese is melted, 1 to 2 minutes.

By BRNEMOM

Ingredients

• ✓ luncheon meat
• processed cheese
• salad dressing
• sweet pickle relish
• hamburger bun

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine luncheon meat, processed cheese, salad dressing, and relish in a bowl; divide among hamburger buns. Wrap each sandwich in aluminum foil; place onto a baking sheet.
3. 3 Bake in the preheated oven until filling hot and buns toasted, 10 to 15 minutes.

By SASSY43028