Laney's Recipes

Anyone can cook!


Crock Pot

Crockpot Meatballs


  • 2 packs of ground beef
  • 1 onion, diced small
  • Bread crumbs
  • 2 eggs
  • 2 cups BBQ sauce
  • A dash of worcheshire sauce
  • Paprika
  • Salt and pepper

In a bowl, using your hands thoroughly mix up the beef, onion, egg, and bread crumbs. It should be slimy, but not too slimy. Use the bread crumbs to balance out the gooeyness of the mixture.

Form the beef into equal sized balls, and brow the outsides in a skillet. I tried extra hard to make sure I cooked them MINIMALLY. They’ll finish in the crock pot.

Put the meatballs in the crockpot with the BBQ sauce, a couple tablespoons of worcheshire sauce, salt, pepper, and paprika.

Cook on low for 4 hours. Stir occasionally


Arabic Bazella


  • Bite size stew beef
  • A bag or two of frozen peas and carrots
  • Potatoes, cut to bite size pieces
  • Garlic
  • Tomato paste
  • Onion, diced

The first thing we did, as my Arab friend taught me this dish, was to “dry” the meat by hearing it in a pan and draining out any excess water. We did this also with the frozen vegetables.

From there, we browned the meat with the onion, and separately cooked the peas and carrots until everything was a bit soft.

We added the meat, onion, and veggies to a large pot and put in the potatoes and tomato paste and let it boil until it was of the liquid consistency that we preferred.

Served over basmati rice.

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