I feel like my cooking IQ went all the way to stupid. This recipe should be called English nothing-left-in-the-house-but-butter-and-peas!

By Barbara on April 26, 2012

Do I have to melt the butter first, or can I heat up the peas and put the butter on top? Someone please respond!

By Jake on April 25, 2012

Absolutley amazing recipe! I thought it was a little hard to make at first, but I eventually figured it out. I recently saw this recipe in a four-star restaurant. Great job Paula! You've done it again!

By yourmom on April 25, 2012

Wow Paula, you must have lost sleep figuring this one out. I got so stressed from cooking it, jeez, I was hunting all over my house for the damn can opener and realized I have no english peas. I do have cat food - can I replace peas with cat food? My grandkiddies would like it more.

By rhonda eastman on April 25, 2012

My 5 year old was excellent at making this. He was so proud of his self. Thank you.

By morgan m. on April 25, 2012

OMG, I had NO IDEA how to prepare canned peas before this recipe... I mean, I still didn't know how to get the can open... but hey, I found this recipe, swallowed my pride, and asked my mother-in-law to show me how to open the can. She got it after a few tries (first we just tried hitting the can with a rock) but after awhile we saw a steak knife and cut the can in half... peas and juice went everywhere... which is why this recipe calls for two cans, because most of the peas spill out and when it's over you have a healthy person portion. Anyway so then I looked at the recipe again and it said a small pot. Well, I am against drugs so I ignored that one, and decided to just melt the butter on the stove. Well first the wrapper caught fire and the butter melted and burned but it mixed with the peas that had spilled but I didn't want to eat them off of the floor, so I dumped the peas onto the stove too and started licking them up and scooping them up with my hands, but they weren't warm yet so I grabbed a can of hairspray and a lighter and fried those suckers! Well it was about then that I realized that the peas were burning so I grabbed a glass of water and dumped it on the stove. The peas were now ash and I tried to eat them but the ashes would not stay on my fork. Gross recipe and way too complicated.

By Anonymous on April 25, 2012

OMG, I had NO IDEA how to prepare canned peas before this recipe... I mean, I still didn't know how to get the can open... but hey, I found this recipe, swallowed my pride, and asked my mother-in-law to show me how to open the can. She got it after a few tries (first we just tried hitting the can with a rock) but after awhile we saw a steak knife and cut the can in half... peas and juice went everywhere... which is why this recipe calls for two cans, because most of the peas spill out and when it's over you have a healthy person portion. Anyway so then I looked at the recipe again and it said a small pot. Well, I am against drugs so I ignored that one, and decided to just melt the butter on the stove. Well first the wrapper caught fire and the butter melted and burned but it mixed with the peas that had spilled but I didn't want to eat them off of the floor, so I dumped the peas onto the stove too and started licking them up and scooping them up with my hands, but they weren't warm yet so I grabbed a can of hairspray and a lighter and fried those suckers! Well it was about then that I realized that the peas were burning so I grabbed a glass of water and dumped it on the stove. The peas were now ash and I tried to eat them but the ashes would not stay on my fork. Gross recipe and way too complicated.

By Mrs. Kitty on April 25, 2012

I have a recipe for Metta World Peas that is very similar. You melt the butter in a pot then you elbow the can of peas until they are all mushy then add them to the butter.

By Todd on April 25, 2012

REALLY, REALLY You stole my mothers recipe for english peas!

By Keith on April 25, 2012

No one could have thought of this recipe without you, thank you Paula.

By Anonymous on April 24, 2012

whoa! i was stuck wondering how i can unhealthy up my peas till i came across this! thanks, with other 20 years of experience i must have taken you ages to perfect this! im really shooting for a stroke, maybe some diabetes or at least high cholesterol, any more ideas? or should i just keep adding butter and deep frying everything?

By Anonymous on April 24, 2012

Thanks Paila! My wife doesn't like my cooking but i bet this recipe will blow ber away!

By rg on April 24, 2012

This recipe reminds me of the directions for catching a polar bear. First, you cut a hole in the ice. Then, you spread some of Paula's English Peas around the hole. When the bear comes up to take a pea, you kick him in the ice hole...easy peasy!!!

By Patrick Herman on April 24, 2012

English peas with rosy cheeks?

By Roy OBoy on April 24, 2012

they were so tasty. and i am not being sarcastic. it is so easy but so good. my family loved it.

By nancy on April 24, 2012

A culinary triumph!

By Natalie on April 24, 2012

No picture or demonstration for this? How smart do you think we are, Paula? And how do we know when the peas are hot? I tried smashing my face into the pan, but I just got peas all over the floor. My dog ate all of them, and now I'm pealess.

By Jon on April 24, 2012

What is with these comments people? If you knew the recipe why did you look it up? Keep up the great work Paula!

By HARDY85 on April 24, 2012

If I can't find English Peas, would Spanish Peanuts still work?

By bruce on April 24, 2012

Aren't all of her recipes the same: Melt butter, add {fill in the blank}. Cook over medium heat until {Blank} are/is warm

By Anonymous on April 24, 2012