A booth needs 5x5 minimum for a 3'x3' square table. Add in 48" aisles around it for traffic flow, and you're at 9'x9" for that. You can do a small but efficient galley kitchen in a 10'x10' room. If you butt the seating area up to the cabinets, you can technically do a long galley of 15'x10 and get everything you want. But, a lot of people might think that to be crowded. But, you don't need nearly as much space as today's theater's of food might have you think!

(Apologies for the very quick not to scale sketch, but it gives you the general idea.)

Thanks live wire.
I Have to have a good size island. I have a good size one now and could not live without it for making cinnamon rolls and batch canning! So I am probably thinking more a u shape kitchen. I was actually concerned that some of the kitchen sizes on floor plans I am seeing are really too small..if you actually cook and bake anyway!

Thanks for the sketch...what would go in that other corner? Walkways to other rooms? Thanks!

Sounds like you need to hire an architect and give them your parameters, not just for the kitchen area, but the rest of the house as well. i.e.: banquette/booth seating in kitchen, large walk-in pantry, large island, not an open floor plan . . . and any other issues you may have -- 2 car attached garage, first floor master (or not), laundry room, mud room, etc.

You seem to have very specific needs and retro-fitting an existing plan sounds like it is not working for you. And while this forum is a great one for revising an existing plan, I think your questions are a bit too broad to get much help here.

We can give you standard sizes - like the need for 24" per person for seating side by side, typical bench seat depth a min 18" to 24" the need to leave adequate knee room under the table, etc. But you need a starting point, and working with an architect will get you there. If you are planning a forever home, the cost will be worth it.