a snack that starts with the letter u?

Question

my child has to bring to school a snack that starts with the letter u.
they are on the letter u this week .

Answer 1

the only thing i can think of is utensils

Answer 2

1

Answer 3

T Kiddos Favorite Trail Mix Kiddos Favorite Trail Mix Oreo Cookie Turkeys Oreo Cookie Turkeys Teddy Bear Trail Mix Teddy Bear Trail Mix Teddy Grahams Teddy Graham Dip Teddy Graham Dip Cherry Tomato Pops Traffic Lights: Fruit Skewers for Children - Child Safe

Answer 4

Uthappam is a thick pancake made of mixed pulses and Upma is a tasty paste of wheat flour fried in spices.. Served with hot chutney they are tasty South Indian snacks.

Answer 5

sometimes you have to think outside the box, the closest i could think of was an upsidedown cake, since thats messy, go buy or make cupcakes, take them out of the wrappers turn them upsidedown and decorate with sprinkles, icing, or whatever else is cool to kids. they'll look all topsy turvey because they wont be level with the rounded top on the bottom. i hope this helps! good luck and have fun, i'll bet he gets good marks for creativity!

Answer 6

In the superstore, fruits are usually chosen far too soon. Some are rocks, many are wrong. Some of the fresh vegetables are typical right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 7

There are a surprising number of them. For example, unleavened bread, upside-down cake, unagi no kimo (a Korean dish made of eel innards - yum!) or udon noodles.

Answer 8

Utz brand potato chips

Answer 9

Hi,

Huh. At last found a snack starts with letter "U".
I have spent 30minutes to find this receipe.

Ugali :
Ugali is a staple starch component of many African meals, especially in southern and east Africa. It is generally made from maize flour (or ground maize) and water, and varies in consistency from porridge to a dough-like substance. When ugali is made from another starch, it is usually given a specific regional name.

The traditional method of eating ugali as a main course (and the most common in the hinterland) is to roll a lump into a ball with the right hand and then dip it into a sauce or stew of vegetables and/or meat. Making a depression with the thumb allows the ugali to be used to scoop, and to wrap around pieces of meat to pick them up in the same way that flat bread is used in other cultures. Firm ugali can also be eaten with a knife and fork.

Ugali is inexpensive to make and the flour can last for considerable time in average conditions. Also, the crops that produce the corn flour will grow reliably in poor seasons. For these reasons, ugali is an important part of the diet of millions of Africans.

Ugali is similar to foufou from West Africa, pap from South Africa, polenta from Italy and grits from the southern United States. It is often served as a part of traditional African meals.

In Uganda, ugali has several regional names including "posho". It is known as ugali in Kenya, nshima in Zambia, nsima in Malawi, sadza in Zimbabwe and pap in South Africa. In Tanzania, ugali is so common that chakula (Swahili for food) is used as a synonym.

Ugali:
Recipe origin: Kenya
Ingredients:
1 cup milk
1¼ cups cornmeal
1 cup water
Procedure:
Pour the milk into a mixing bowl. Slowly add ¾ cup of the cornmeal and whisk constantly into a paste.
Heat the water in a medium saucepan to boiling.
Using a wooden spoon, stir cornmeal and milk paste mixture into the boiling water. Reduce heat to low.
Slowly add the remaining ½ cup of cornmeal, stirring constantly. The mixture should be smooth with no lumps.
Cook for about 3 minutes. When the mixture begins to stick together and pull away from the sides of the pan, remove from heat.
Pour mixture into a greased serving bowl and allow to cool.
Serve at room temperature as a side dish to meat and vegetables.
Serves 4.
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UGALI:
Recipe origin: Tanzania
Ingredients
2 to 3 cups white cornmeal (cornmeal grits, farina, or cream of wheat may be substituted)
2 cups water
Procedure:
Heat water in a saucepan until boiling.
Slowly pour in cornmeal, continuously stirring and mashing the lumps.
Add more cornmeal until it is thicker than mashed potatoes (It may resemble Play Dough consistency.) Cook for 3 or 4 minutes and continue to stir.
Serve immediately with any meat or vegetable stew, or any dish with a sauce or gravy.
To eat the ugali, a small amount of dough is torn off, shaped into a ball with a dent in it, and then used to scoop up meat, vegetables, or sauce.
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Another Receipe:
Uli Petataws (Sweet Potato Fritters):
Recipe origin: Indonesia

Ingredients:
1 pound sweet potatoes
½ cup coconut, grated
½ teaspoon vanilla extract
½ teaspoon salt
2 Tablespoons packed brown sugar

Procedure:
Scrub sweet potatoes, place them in a large saucepan. Cover with water and boil until soft (about 20 to 30 minutes). Drain and allow to cool.
When cool enough to handle, peel and mash the potatoes in a mixing bowl. Add in coconut, vanilla, and salt and mix thoroughly.
Preheat oven to 450°F.
Shape about ⅓ cup of the potato mixture into a round pancake, put 1 teaspoon of brown sugar in the center, and roll the pancake into a cylinder about 3 inches long and 1 inch in diameter.
Repeat the procedure with the remaining sweet potato mixture and brown sugar.
On a lightly oiled baking sheet, bake the fritters for 15 minutes.
Serve at room temperature with coffee or tea.
Makes 6 fritters.
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I hope this will help you and your son.
Takecare,
Cheers!

Answer 10

I found ugli fruit from Jamaica

Answer 11

unicorn soup
or
upside down cake