@d3vouringdogs: I love the different ways i draw the painter and sebastian || #pressure #sebastiansolace #sebastiansolacepressure #foryou #fyppppppppppppppppppppppp #alightmotion #animationmeme #pressureroblox #pressurerobloxgame #art #painterpressureroblox

𝙵𝚊𝚠𝚗 𐂂❄︎

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Region: MX

Sunday 18 August 2024 05:21:51 GMT

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Comments

D. F. W. :

YESSSSS PAINTER AND CABINET MAN🗣️🗣️🗣️🗣️💥💥💥

2024-08-22 14:55:13

17

𝜗𝜚 Lottie﹒Sebs only luv ! 🍉 :

I lav yr silly sona (???) sm its so cool seeing another dog ( I think its a dog either way i love it thank you for feeding me mootie )

2024-08-18 18:37:08

10

pimfan#1 :

so good

2024-08-30 23:16:15

1

Jelly cube :

I love your art, please don’t die 😊👍

2024-08-22 09:38:05

6

BAG :

I’m scared as to if that first frame is a shattered painter because if it is then bro called it :’[

2025-07-02 05:32:26

3

AniBee :

Lemon Demon AND Pressure YIPEEE

2024-08-21 12:20:51

9

Eyefestation’s 11th purple eye :

Eyefestation’s 11th purple eye

2024-08-21 09:25:28

3

meowers :

YESS KEEP FEEDING ME PRESSURE AND LEMON DEMON I NEED MORE FOOODD

2024-08-25 16:22:46

8

Mwahaha :

how you do it? :]

2024-08-18 05:28:47

1

Kazoo :

OH MY GYAT THIS IS AWESOME

2024-08-18 07:22:20

2

Waffle :D :

I smell UNDERRATED 🔥🔥🔥🔥🔥

2024-08-30 07:23:48

3

Elster (LSTR-512) :

LOVEEE🔥🔥💯💯

2024-10-22 09:58:56

2

parrot :

THIS SIS SO FIRE WHAT

2024-08-18 05:36:10

1

Del :

SLAAAY

2024-08-22 16:22:20

2

#1 P.ai.nter Defender :

PAINTER SPOTTED‼️‼️‼️‼️🫵🫵🫵

2024-08-18 05:37:36

1

nomasaro :

I love your animations and art style please don’t disappear

2024-08-30 03:58:28

1

Thingymajigynowhitthejiggy✨🕺 :

This song is perfect for p.Ai.nter ^^

2024-10-23 15:07:42

1

гортензия (!) :

YOU CANT SEE ME BEHIND THE SCREEN‼️‼️‼️‼️‼️

2024-08-26 10:06:55

1

The_purple_flower_yo :

Reviving the lemon demon fandom with pressure... good one.

2024-08-29 23:26:19

0

𝙧𝙖𝙮 .ᐟ :

OHMYGOD.

2025-03-13 18:20:33

1

Jay, Hinahoho's #1 fan!! XD :

🥰

2025-03-05 17:11:53

1

scubIo :

@Vince

2024-08-30 10:35:11

2

staff Pure Vanilla cookie :

🌹🌹

2024-09-13 08:29:30

0

NeoGenix :

@TheTagmahal313

2024-08-25 18:07:50

0

💜💛💚 LOOEY 💜💛💚 :

me veras en cada video de pressure 🗣️‼️‼️

2024-10-23 11:56:35

1

To see more videos from user @d3vouringdogs, please go to the Tikwm homepage.

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Ají de gallina 🤤 A classic Peruvian chicken stew with aji Amarillo that’s one of my favorite dishes & you must try it at home! 🔥 Ingredients 1 large chicken breast (approximately 1 pound)  2 celery stalks, halved  2 carrots, halved  4 cups water  Salt, to taste  8 saltine crackers  2 tablespoons vegetable oil  ½ yellow onion, finely diced  2 garlic cloves, finely minced  ½ teaspoon ground turmeric  1 teaspoon ground cumin  ½ teaspoon paprika  1½ tablespoons ají amarillo paste  1 can (12 ounces) evaporated milk  ¼ cup grated Parmesan cheese  Salt and freshly ground black pepper, to taste 1 large boiled yellow potato, sliced into rounds  White rice  2 hard-boiled eggs, sliced  Black olives Instructions In a medium pot, combine the chicken breast, celery stalks, carrots, and water. Add a pinch of salt. Bring to a boil over medium heat, then reduce to a simmer and cook for about 15 minutes, or until the chicken is fully cooked. Remove the chicken from the broth and let it cool. Strain and reserve the broth; you'll need ½ cup for the sauce. Once cooled, shred the chicken into thin strips. Place the saltine crackers in a bowl and pour ½ cup of the warm reserved chicken broth over them. Let them soak until they soften completely. In a large pan over medium heat, heat the vegetable oil. Add the diced onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic, turmeric, cumin, paprika, and ají amarillo paste. Cook for another 1-2 minutes until fragrant. Add the soaked crackers along with any remaining broth they haven't absorbed, evaporated milk, and grated Parmesan cheese. Stir to combine all ingredients thoroughly. Transfer the sauce mixture to a blender and blend until smooth and creamy. Return the blended sauce to the pan over low heat. Add the shredded chicken to the sauce, stirring well to ensure the chicken is fully coated. Let it simmer for about 5 minutes until the sauce thickens and is heated through. Season with salt and freshly ground black pepper to taste. On each plate, arrange slices of boiled potato. Spoon the Ají de Gallina over the potatoes. Serve with a side of white rice. Garnish with slices of hard-boiled egg and black olives.

Ají de gallina 🤤 A classic Peruvian chicken stew with aji Amarillo that’s one of my favorite dishes & you must try it at home! 🔥 Ingredients 1 large chicken breast (approximately 1 pound)  2 celery stalks, halved  2 carrots, halved  4 cups water  Salt, to taste  8 saltine crackers  2 tablespoons vegetable oil  ½ yellow onion, finely diced  2 garlic cloves, finely minced  ½ teaspoon ground turmeric  1 teaspoon ground cumin  ½ teaspoon paprika  1½ tablespoons ají amarillo paste  1 can (12 ounces) evaporated milk  ¼ cup grated Parmesan cheese  Salt and freshly ground black pepper, to taste 1 large boiled yellow potato, sliced into rounds  White rice  2 hard-boiled eggs, sliced  Black olives Instructions In a medium pot, combine the chicken breast, celery stalks, carrots, and water. Add a pinch of salt. Bring to a boil over medium heat, then reduce to a simmer and cook for about 15 minutes, or until the chicken is fully cooked. Remove the chicken from the broth and let it cool. Strain and reserve the broth; you'll need ½ cup for the sauce. Once cooled, shred the chicken into thin strips. Place the saltine crackers in a bowl and pour ½ cup of the warm reserved chicken broth over them. Let them soak until they soften completely. In a large pan over medium heat, heat the vegetable oil. Add the diced onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic, turmeric, cumin, paprika, and ají amarillo paste. Cook for another 1-2 minutes until fragrant. Add the soaked crackers along with any remaining broth they haven't absorbed, evaporated milk, and grated Parmesan cheese. Stir to combine all ingredients thoroughly. Transfer the sauce mixture to a blender and blend until smooth and creamy. Return the blended sauce to the pan over low heat. Add the shredded chicken to the sauce, stirring well to ensure the chicken is fully coated. Let it simmer for about 5 minutes until the sauce thickens and is heated through. Season with salt and freshly ground black pepper to taste. On each plate, arrange slices of boiled potato. Spoon the Ají de Gallina over the potatoes. Serve with a side of white rice. Garnish with slices of hard-boiled egg and black olives.

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