1. A Beauty of Music

    01:06

    from Maikel Awater / Added

    168 Plays / / 0 Comments

    During the so called "pressure cooker week" at my school I made this project. The assignment was to express music in video. There was a short deadline only serveral hours, the result is pretty good. The video animations is a combination from serveral tutorials.

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    • Beans in the Pressure Cooker

      01:32

      from Anitra Kerr / Added

      985 Plays / / 0 Comments

      Save time and enjoy freshly cooked beans using your 3-in-1 Digital Pressure Cooker. To purchase your pressure cooker, visit my online store at www.simplylivingsmart.com

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      • Beef "Ropa Vieja"

        04:00

        from IMUSA USA / Added

        950 Plays / / 0 Comments

        Join Chef Ana Quincoces as she walks us step by step on how to make an authentic Ropa Vieja recipe while using a pressure cooker. This recipe includes shredded beef and a little bit of tomato sauce and very little effort. Delight your family and friends with this deliciously traditional recipe. Buen Provecho!!! Ingredients Salt 2 tsp Whole black peppercorn 1 Tbsp Flank steak 2 Lbs. Olive oil ½ Cup Garlic cloves 3 Medium green bell pepper 1 Medium red bell pepper 1 Tomato sauce 2 Cups Bay leaf 1 White pepper ½ tsp Ground cumin ½ tsp Ground oregano ½ tsp Dry wine 1 Cup Lime juice ½ a lime Canned peas, for garnish ½ Cup Chopped pimientos, for garnish ¼ Cup Preparation Combine 11⁄2 quarts water, 1 teaspoon of the salt and the peppercorns in a large IMUSA SAUCE POT OR CALDERO and bring to a boil over high heat. Add flank steak and reduce the heat to low. Cover the IMUSA sauce pot or caldero and simmer over low heat for 11⁄2 to 2 hours, until the meat is nice and tender. Heat the olive oil in a large 12” IMUSA SAUTÉ PAN over medium heat. Add the garlic, onion, and bell peppers, and sauté for about 10 minutes, until the vegetables are soft. Add the tomato sauce, bay leaf, pepper, cumin, oregano, and remaining teaspoon of salt, and bring the mixture to a boil. Add the dry wine and continue boiling for 5 minutes. Reduce the heat to low and simmer for additional 20 minutes. Remove the pan from the heat and set aside. Drain the flank steak and let it cool to room temperature on a plate lined with paper towels. Use your hands to shred the beef into long strips; if you shred it along the grain it should come apart easily. Season the steak with salt and pepper and with the IMUSA LIME SQUEEZER, squeeze lime juice and add it to the tomato mixture. Stir to coat the meat with the sauce. Cook over medium low heat for at least 20-30 minutes to allow the flavors to come together. Remove and discard the bay leaf. Garnish with peas and pimentos and serve with white rice.

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        • BostonMarathonBombingTruth

          14:08

          from bob delay / Added

          13.4K Plays / / 1 Comment

          SCREEN CAPTURE / SAVE THIS VIDEO IMMEDIATELY Share with friends and family. Distribute freely. The truth makes sense.

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          • BRK Pressure Cooking

            09:11

            from Aaron Mackley / Added

            475 Plays / / 0 Comments

            www.pazumpa.com Learn about the unique features of the BRK pressure cooker and see how simple it is to create barbeque roast. The BRK Alpha Set comes with two pressure cookers, a larger 8" tall plaus a shorter 4" tall pot. The one-handed patented-designed lid works quickly and easily on either. Plus the Alpha set comes with two steamer lids and a steamer basket. Finally, the surgical-stainless steel also works very well as an emergency tool over fire or charcoal to cook. We've prepared Scout meals numerous times with the our favorite preparedness tool, the BRK pressure cooker

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            • Bugged 2.0 Pressure Cooker

              02:20

              from Through bass / Added

              61 Plays / / 0 Comments

              A compilation of our pressure cooker of the project Bugged 2.0 at the University of Eindhoven.

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              • Butternut Squash Risotto

                03:50

                from IMUSA USA / Added

                87 Plays / / 0 Comments

                Ingredients Olive oil 2 tablespoons Chopped large onion 2-Jan Diced butternut squash (about 8 oz.) 2 cups White wine ½ cup Vegetable stock 2½ cups Arborio rice or short grain rice 1 cup Chopped sage leaves 4 Grated Parmesan cheese 1 cup Preparation Using the IMUSA pressure cooker, soften onions with olive oil under high heat, for about one minute. Add butternut squash and continue cooking for another minute. Mix in rice and cook for one minute. Pour wine and allow most of the liquid to evaporate while mixing, about 2 minutes. Add the vegetable stock and sage leaves and mix gently. Allow it to come to a boil and cover the lid. Once the IMUSA pressure cooker builds enough pressure (the orange pressure regulator tab pops up), lower the heat to medium and cook for seven minutes. Turn off the heat and using a wooden spatula, gently press on the pressure control valve (on the center of the lid) to allow all of the pressure to escape until the orange pressure regulator goes back down. Open the lid and add Parmesan cheese and mix well. Allow to rest for 5 minutes before serving. Portions 4-6 Portions

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                • C-Money & The Players Inc - Sly (feat. Craig Fujita from Pressure Cooker)

                  03:18

                  from C-Money & The Players Inc / Added

                  9 Plays / / 0 Comments

                  C-Money & The Players Inc Sly (feat. Craig Fujita from Pressure Cooker) Family Business Album http://www.facebook.com/cmoneyplayersinc

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                  • Cómo preparar un delicioso Menudo Mexicano en tan solo 90 minutos.

                    08:53

                    from Royal Prestige® / Added

                    9,636 Plays / / 0 Comments

                    Eliseo Santiago te muestra cómo preparar un delicioso menudo mexicano, usando la práctica y segura Olla de Presión de 10 litros de Royal Prestige®. No te lo pierdas. ¡Te sorprenderá lo rápido que puedes hacerlo!

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                    • Cosmos

                      01:00

                      from Paul van Haaren / Added

                      83 Plays / / 0 Comments

                      Pressure Cooker CAVI HAN dag 4 Regie: Paul van Haaren Fotografie: Ellen-Rose van Dijk

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