Warm Plate Kitchen

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02/21/2026

Smothered Hamburger Steak
Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min
Servings: 4 | Kcal: 520

Ingredients:

1 1/2 lb ground beef

1/3 cup breadcrumbs

1 large egg

2 tbsp milk

1 tsp Worcestershire sauce

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1/2 tsp black pepper

2 tbsp oil or butter

2 large onions, thinly sliced

8 oz mushrooms, sliced (optional)

2 tbsp all-purpose flour

2 cups beef broth

1 tbsp soy sauce (optional)

1/2 tsp thyme (optional)

2 tbsp chopped parsley (optional)

How to Make:

In a bowl, mix ground beef, breadcrumbs, egg, milk, Worcestershire, garlic powder, onion powder, salt, and pepper until just combined.

Shape into 4 oval patties.

Heat oil/butter in a skillet over medium-high heat and brown patties 3–4 minutes per side. Remove to a plate.

In the same skillet, add onions (and mushrooms if using). Cook 8–10 minutes until soft and golden.

Sprinkle flour over onions and stir for 1 minute.

Slowly whisk in beef broth (and soy sauce + thyme if using) until smooth. Simmer 3–5 minutes until thickened.

Return patties to the gravy, cover, and simmer 8–10 minutes until cooked through.

Spoon lots of onion gravy on top and finish with parsley.

Tips:

Don’t press the patties while browning—keeps them juicy.

If gravy gets too thick, add a splash of broth.

Great sides: mashed potatoes, rice, or buttered noodles.

Food safety: cook patties until they reach 71°C (160°F) in the center.

02/21/2026

Karpatka (Polish Vanilla Custard Cream Squares)

Prep Time: 25 min | Cook Time: 35 min | Total Time: 3 hr
Servings: 12 | Kcal: 320

Ingredients:

1 cup water

1/2 cup milk

3/4 cup unsalted butter

1 tbsp sugar

1/2 tsp salt

1 1/2 cups all-purpose flour

6 large eggs

4 cups whole milk (for custard)

3/4 cup sugar (for custard)

1/2 cup cornstarch

6 egg yolks

2 tsp vanilla extract (or vanilla bean paste)

1/2 cup unsalted butter (for custard)

1 cup heavy cream, whipped (optional, for a lighter filling)

Powdered sugar, for dusting

How to Make:

Preheat oven to 200°C (400°F). Line two baking sheets (or two 9x13 pans) with parchment.

In a pot, bring water, milk, butter, sugar, and salt to a boil.

Add flour all at once and stir hard until a smooth dough forms and a film appears on the bottom of the pot (about 1–2 minutes).

Cool dough 5 minutes, then beat in eggs one at a time until glossy and thick.

Divide dough in half and spread each portion into a rough rectangle on the parchment (it will look craggy—perfect!).

Bake 25–30 minutes until deeply golden and puffed. Cool completely.

For custard: whisk sugar, cornstarch, and egg yolks in a bowl. Warm milk in a pot until steaming, then slowly whisk into yolk mixture.

Return everything to the pot and cook, whisking, until thick and bubbling. Remove from heat; stir in butter and vanilla.

Press plastic wrap directly onto the custard surface and cool to room temp. Fold in whipped cream if using.

Assemble: place one pastry layer on a tray, spread custard evenly, top with the second pastry layer, and chill 2–3 hours.

Dust with powdered sugar, then slice into squares.

Tips:

Don’t open the oven early—choux needs steady heat to puff.

Cool custard with wrap touching the surface to prevent a skin.

For neat slices, cut the top pastry layer into squares first, then set pieces on top.

Chill well before cutting for clean layers.

02/21/2026

Poor Man’s Steak

Prep Time: 15 min | Cook Time: 45 min | Total Time: 1 hr
Servings: 6 | Kcal: 480

Ingredients:

1 1/2 lb ground beef

1/2 cup cracker crumbs (or breadcrumbs)

1/2 cup milk

1 large egg

1/2 small onion, finely chopped

1 tsp garlic powder

1 tsp paprika

1 tsp salt

1/2 tsp black pepper

1/3 cup all-purpose flour (for dredging)

2 tbsp butter or oil (for browning)

2 cans (10.5 oz each) cream of mushroom soup

1 1/2 cups milk (for the gravy)

1 tbsp Worcestershire sauce (optional)

1 tsp dried parsley (optional)

How to Make:

Preheat oven to 175°C (350°F) and lightly grease a 9x13-inch baking dish.

In a bowl, mix ground beef, cracker crumbs, 1/2 cup milk, egg, onion, garlic powder, paprika, salt, and pepper until just combined.

Shape into 6 oval “steaks,” then lightly dredge each in flour.

Heat butter/oil in a skillet over medium-high heat and brown the patties 2–3 minutes per side (not fully cooking them).

Arrange patties in the baking dish.

Whisk cream of mushroom soup with 1 1/2 cups milk (and Worcestershire + parsley if using), then pour over the patties.

Cover with foil and bake 30 minutes. Uncover and bake 10–15 minutes more until bubbly and cooked through.

Spoon gravy over the steaks and serve hot (amazing with mashed potatoes or rice).

Tips:

Don’t overmix the meat—keeps the “steaks” tender.

Want extra flavor? Add sliced mushrooms or onions to the gravy.

If the gravy gets too thick, stir in a splash of milk before serving.

Food safety: cook until the centers are no longer pink and the patties reach 71°C (160°F).

02/20/2026

Teriyaki Chicken Casserole

Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min
Servings: 6 | Kcal: 420

Ingredients:

2 cups cooked rice (white or brown)

2 cups cooked chicken, diced or shredded

2 cups broccoli florets

1 cup shredded carrots

1 red bell pepper, sliced

2/3 cup teriyaki sauce

2 tbsp soy sauce

1 tbsp honey (optional, for extra sweetness)

2 tsp minced garlic

1 tsp grated ginger (or 1/2 tsp ground ginger)

1 tbsp cornstarch + 2 tbsp water (slurry)

1 tbsp sesame oil (or olive oil)

1/2 cup shredded mozzarella (optional)

2 tbsp sesame seeds

2 green onions, sliced

How to Make:

Preheat oven to 200°C (400°F) and lightly grease a baking dish.

In a bowl, whisk teriyaki sauce, soy sauce, honey (if using), garlic, ginger, and sesame oil. Stir in the cornstarch slurry.

Add rice, chicken, broccoli, carrots, and bell pepper to the baking dish and toss to combine.

Pour the sauce over everything and mix well until evenly coated.

Cover with foil and bake for 20 minutes, until the veggies are tender-crisp.

Uncover, sprinkle with mozzarella (optional), and bake 5–10 minutes more.

Top with sesame seeds and green onions, then serve hot.

Tips:

Use rotisserie chicken to save time.

Swap broccoli for snap peas or mixed stir-fry veggies.

Keep chicken hot until serving and reheat leftovers to steaming before eating.

Add a pinch of chili flakes for a spicy kick.

02/16/2026

1️⃣ Caramel Chocolate Crunch Bars

Ingredients:

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1 can (14 oz) sweetened condensed milk

1 tsp vanilla extract

1 cup semi-sweet chocolate chips

1 cup butterscotch chips

1/2 cup chopped pecans

1/4 tsp sea salt

Instructions:

Preheat your oven to 350°F and line a 9x9 inch baking pan with parchment paper.

Mix the graham cracker crumbs and melted butter in a bowl, then press the mixture firmly into the bottom of the prepared pan.

In a separate bowl, stir together the sweetened condensed milk and vanilla, then pour it evenly over the crust.

Sprinkle the chocolate chips, butterscotch chips, and pecans over the top, pressing them lightly into the milk layer.

Bake for 25 to 30 minutes until the edges are golden brown and bubbling.

Sprinkle with sea salt and let the bars cool completely in the pan before slicing into squares.

02/13/2026

Chicken Bubble Biscuit Bake

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins
Servings: 6 | Kcal: 420

Ingredients:

* 2 cups cooked chicken, shredded or cubed
* 1 can (16 oz) refrigerated biscuit dough
* 1 can (10.5 oz) condensed cream of chicken soup
* 1/2 cup sour cream
* 1 1/2 cups shredded cheddar cheese
* 1 cup frozen peas and carrots
* 1/2 tsp garlic powder
* 1/2 tsp dried thyme
* Salt and pepper to taste

How to Make:

1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
2. Cut each individual biscuit from the can into quarters or sixths to create small dough pieces.
3. In a large bowl, whisk together the soup, sour cream, garlic powder, thyme, salt, and pepper.
4. Fold in the chicken, frozen vegetables, and 1 cup of the shredded cheese until well combined.
5. Gently stir the biscuit pieces into the chicken mixture until they are evenly coated.
6. Spread the mixture into the prepared baking dish and sprinkle the remaining cheese on top.
7. Bake for 25 to 30 minutes until the biscuits are golden brown and cooked through.

Tips:

* Ensure the biscuit pieces are not clumped together so they bake evenly.
* For a crispier top, melt a tablespoon of butter and brush it over the biscuits halfway through baking.
* Store leftovers in an airtight container in the fridge for up to 3 days.
* Use a rotisserie chicken to save time on prep.

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Hanover, PA

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